Go to the Recipe: Tender, Juicy Sous Vide Lamb Chops
This recipe is for chops, but they have directions for a rack of lamb here https://www.chefsteps.com/activities/lamb-rack
no video for lamb ?
And now for sous vide duck breast video with the fat cap on.
So I just read an article from an old Cooks Illustrated edition about how slow cooking lamb creates a tender but almost "mushy" texture without the "proper chew." I have grilled rack of lamb at low heat then finished with really high grilling to actually burn and crisp the fat cap on rack of lamb. It always worked great for me. Now you seem to agree with my practice. Is there any substantial truth to the "slow cook = mushy lamb" theory?
Isn't it bad for you to dry heat non-stick pan until it's "piping hot"? Is there a reason not to add fat until it's that hot? Does an all-clad (not non-stick) work just as well or does the meat then stick?
Would the cooktime be the same/similar for a shoulder chop?
I did this with a finish on the grill, and it was *spectacular*. I used Joule's lamb chops recipe on the lowest temperature it offered, rubbed it with a glaze (olive oil, garlic puree, rosemary, and reduced balsamic), then seared about one minute on each side on high. It came out on the border between rare and medium rare, just the way I like it.
Yes! A non-stick All-Clad pan does an amazing job if you let the pan get "ripping hot" first, then add oil, wait for it to shimmer, then your protein. There is a science thing with the molecules in metal that happens when the pan gets hot - the molecules become tighter and "close up". This keeps food from sticking. A cold pan is sort of porous (I don't know the techie term) and will bind the food to it. Always preheat your non-stick cookware. It always cleans up really well after if you give it a little water soak.
3 HOURS!
This recipe is AMAZING! Absolutely spectacular results from inexpensive Cosco lamb loin chops.
I followed it exactly (including 20 minute in the freezer as suggested).
I then did a test. I left some of the chops in for 1.5 hours and another batch for 3 hours.
I highly recommend 3 hours. The 1.5 hour chops were very good but the three hour batch was tender beyond belief and still as tasty.
I love this recipe and urge anyone following it to start early and let the chops sous vide for 3 hours.
If that's inconvenient, you can do three hours in advance, then refrigerate them, then heat them for 30 minutes at 130 degrees and wow! You have an amazing dinner ready in no time.
Extra tip: while your saute pan is heating, saute some mushrooms and vegetable. I sauteed some asparagus and while doing so I added a tablespoon of water to the pan then held a big pot lid down on the pan, so the asparagus steamed for about 90 seconds, then continued to saute a couple more minutes, while turning up the heat to high.
Then the pan is ready for the lamb.
Delicious. Thank you!
wow!! so much to learn from so many happy users. Thank you all for sharing.
Did these tonight with just salt and pepper seasoning ... by far my favorite method of cooking loin chops. This will be done again !
