Sous Vide Provençal Lamb Chops Recipe

Seasoned with fragrant herbs, these tender and succulent lamb chops are cooked sous vide style, then seared quickly in a pan. The herbes de Provençe crust lamb chop recipe is bursting with flavor.

 

Featured Product: FoodSaver® Premier Multi-Use Vacuum Sealer (VS3000 Series)

 

 

 

Ingredients:

• 2 tbsp finely chopped oil-packed sun-dried tomatoes
• 1 tbsp dried herbes de Provençe
• 1 1/4 tsp each salt and pepper, divided
• 1/2 tsp garlic powder
• 12 lamb chops, each about 3/4-inch thick
• 1 cup halved cherry tomatoes
• 1 cup halved pitted black olives
• 2 tbsp finely chopped fresh basil
• 2 tbsp olive oil

 

Instructions:

1. Stir together sun-dried tomatoes, herbes de Provence, 1 tsp each salt and pepper, and garlic; rub all over lamb. Divide lamb chops among 3 FoodSaver Quart Vacuum Seal Precut Bags. Vacuum seal according to appliance guidelines.
2. Fill cooking pot with water. Add sous vide machine; set to 140 to 145 degrees F for medium. Lower vacuumed bag into heated water, weighing down to submerge, if necessary. Set timer to 1 1/2 hours.
3. Carefully remove bag from water; let stand for 5 minutes before opening and removing lamb chops.
4. Toss together tomatoes, olives, basil, olive oil, and remaining salt and pepper.
5. Heat large heavy-bottom skillet over medium-high heat; cook lamb, in batches, for 1 to 2 minutes per side or until browned and heated through. Spoon tomato mixture over lamb chops.  

 

Tips:

• If not cooking lamb chops right away, refrigerate, or freeze (thaw in fridge before cooking)
• Alternatively, preheat grill to high heat; grease grate well. Grill lamb chops for 1 to 2 minutes per side or until well-marked and heated through

 

Nutrition Facts

Per 1/6 recipe

 

Calories 480

Total Fat 38g

Saturated Fat 13g

Cholesterol 130mg

Sodium 460mg

Carbohydrate 3g

Dietary Fiber 0g

Total Sugars 1g

Protein 33g

Vitamin D 0.1mcg

Calcium 30mg

Iron 2.5mg

Potassium 493mg

 

Nutrition Claims

✔ Good source of iron