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and welcome to sous vide lamb chops
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ready for duty are four lovely loin lamb
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we're going to season them with lemon
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pepper garlic powder onion powder
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pension sugar seasoning black pepper and
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ready to get started first
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trim the lamb chops of any fat you don't
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prepare the sous-vide marinade slice the
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and cut the lemon in half to make the
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mix the remaining spices with your
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spread the rub on the chops and press
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cut a vacuum sealing bag big enough to
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hold the chops and the onion
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seal the bottom of the bag if you don't
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use a large enough freezer back put the
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chops and the onion in the back
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squeeze the juice of half the lemon into
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as well make sure the bag is flat
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on the counter in front of the sealer
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and seal the bag and put it in the
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vessel with the immersion cooker
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if you don't have the vacuum sealer then
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squeeze all the air out of the bag
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and use the water in the vessel to
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set the immersion cooker to your
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when the chops are done keep them in
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their bag and put them in the
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leave them in for about 20 minutes this
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is to prevent them from overcooking
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when they're browned they can stay in
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the fridge heat a cast iron skillet or
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to very hot when the grill is ready
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remove the chops from the bag
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and put them on the cast iron cook them
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until they have browned
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about two minutes then turn and brown on
