Shameless plug alert: This recipe is my entry in the SousVide Supreme Summer Blogger BBQ Challenge. Please go vote for me - if I win the fan favorite voting, I get to keep the SousVide Supreme. Otherwise, I'll have to send it back, and I'll be sad to see it go. There's something in it for you, too, (beyond not listening to me whine: "I could have been a contender.") If you vote, you're entered in a drawing for a $200 gift certificate from SousVide Supreme. So, get over there and vote!
...UPDATE: Whoops. They linked to my 48 hour short ribs recipe, not this one. My fault, and they're trying to fix it. Until they do, please vote for my 48 hour short ribs. Thanks!Lamb on the grill takes me back to Provence. I spent a week, taking cooking classes and exploring hill towns, the rolling vineyards, the heat of a Provencal summer…
…oh, wait, my memory's getting carried away. I was there in March. A chilly wind was blowing, and I spent most of the time with my jacket zipped up to my neck. But I was at a cooking school in France, drinking Rosé for lunch. How bad could it be?
This recipe takes the flavors from Provence - lamb and herbs, squash and tomatoes, onions, lots of garlic - and cooks them in the SousVide Supreme. Patrick, my Provencal chef, would be appalled by sous vide. He was a traditionalist. Whenever I tried something new, his response was "Louis XIV is rolling over in his grave!" So, my apologies to Le Roi, but I love playing with new cooking techniques.
I sous vide the lamb to a perfect Medium, 140°F, and then sear it on the grill. I didn't believe in vacuum marinating before I started this contest. Now I'm a believer. Vacuum sealing forces the garlic and herb flavors deep into the lamb.
My side dish is Tian Provencal, a stack of thin sliced squash, tomatoes, onions, and basil. I slide the stacks into a vacuum bag, and I seal them with one hand on the cancel button - these are juicy vegetables, and I don't want to flood the vacuum sealer. After fifteen minutes of sous vide cooking, the Tian is tender-crisp and bursting with the flavors of summer produce.
I hope you try this taste of Provence, and then (shameless plug alert #2) go vote for me!!
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📖 Recipe Card
Sous Vide Grilled Lamb T-Bones with Provencal Tian
- Total Time: 1 hour 35 minutes
- Yield: 2 servings 1x
Description
Lamb loin chops cooked sous vide with thyme, rosemary and garlic, seared on a hot grill, and served with a sous vide tian of zucchini, tomato and red onion.
Ingredients
Lamb chops
- 8 lamb loin chops (lamb T-bones), 1 inch thick
- 4 teaspoons kosher salt
- 1 teaspoon fresh ground peppercorn mix
- 8 sprigs thyme
- 4 sprigs rosemary, cut in half
- 2 cloves garlic, slivered
Tian Provencal
- 2 medium zucchini (about 3 inches across), sliced into thin rounds
- 6 Roma tomatoes, cored and sliced into thin rounds
- 2 medium red onions, halved and sliced as thin as possible
- 2 teaspoons kosher salt
- 5 basil leaves, cut into ribbons
- Coarse salt, for sprinkling
- Olive oil, for drizzling
Instructions
- Sous vide the lamb: Season the chops with the salt and pepper. Split them between 2 quart vacuum bags, 4 per bag, and top each chop with a sprig of thyme, a piece of rosemary and a few slivers of garlic. Seal, and cook at 140°F (60°C) for medium, at least 1 hour, up to 6 hours. (130°F/54.5°C for medium-rare; 120°F/49°C for rare.)
- Build the tian: Make rows of alternating zucchini, onion and tomato slices, overlapping like a fanned deck of cards, about 6 inches long and ending with zucchini. You should get about 8 rows. Sprinkle with the kosher salt and basil.
- Sous vide the tian: Use a thin spatula to slide the rows into quart vacuum bags. Vacuum seal, stopping the vacuum and sealing as soon as tomato juice starts moving toward the sealer. Cook at 140°F (60°C) for 20 minutes, then take the bags out and let them rest.
- Preheat the grill: Set up the grill for direct high heat. On a gas grill, preheat with all the burners on high for 15 minutes, then brush the grate clean. Use a sear or infrared burner if you have one.
- Sear the lamb: Take the lamb out of the bags, remove the herbs and garlic, and pat dry. Sear over direct high heat, flipping every minute, until well browned, about 4 minutes total. Move to a platter.
- Serve: Cut open the sides of the vegetable bags, and lift off the tops. Use a thin spatula to move each row of vegetables to a plate, and add 2 lamb chops. Sprinkle with coarse salt, drizzle with olive oil, and serve.
Notes
Equipment: A sous vide water bath (I used a SousVide Supreme Demi), a vacuum sealer and a grill. A mandoline (I use a handheld one with a ceramic blade) makes slicing the vegetables much easier.
Buy zucchini and tomatoes about the same width so they stack neatly, and an onion a little less than twice as wide.
To load the bags, push the first row to the back of the bag with the spatula, then push each next row up against the one before it.
Don't want to stack the vegetables? Toss the tian ingredients together, divide them between the bags in a flat layer, and seal.
Two chops per person is a reasonable serving. Scale up the lamb if your crowd is hungry.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Sous Vide Grilled New York Strip Steaks with HerbsSous Vide Grilled Chicken Breasts with Japanese Glaze and Dipping SauceClick here for my other sous vide recipes.
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Mike V @ DadCooksDinner says
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DorkMada says
140 F??? You're kidding. At least 10F too high especially if you're going to put it on a grill. Lame.
Mike V @ DadCooksDinner says
Thank you!
Richard H Marshall says
another vote here,good luck Mike
Beth says
Voted!! Here's hoping you get a win. Anything with lamb is a winner in my book! 🙂
Mike V @ DadCooksDinner says
Thank you!
Linda says
I voted - hope you win!