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