Ingredients

The following ingredients have 4 Servings
  • Sous Vide Precision Cooker
  • Sous Vide Water Bath
  • Vacuum Sealer
  • Vacuum Sealer Bags
  • Kitchen Tongs
  • Mixing Jug
  • 8 Small Lamb Chops
  • 2 Tbsp Olive Oil
  • 1 Tbsp Garlic
  • Salt & Pepper

Instruction

  • In a bowl or jug mix together your garlic, olive oil and salt and pepper.
  • Smother the lamb chops in the marinade and then place them into vacuum bags.
  • Seal the bags one by one.
  • Place the lamb chops in the fridge and marinate for 24 hours.
  • Place the water into your water bath, attach your Sous Vide precision cooker to the water bath. Using your app, set the temperature to 56.5c/133.7f for 2 hours.
  • Place the lid on the water bath and wait until it reaches its desired temperature.
  • Once at temperature using your tongs, place the sealed lamb chops bags into the water bath and place the lid back on.
  • 2 hours later when it beeps, using tongs, remove the lamb chops bags. Use a bowl to remove the excess water and serve with rosemary flavoured roast potatoes.