Sous Vide Greek Lamb Chops with Minted Yogurt

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Prep Time: 45 minutes
Cook Time: 70 minutes
Servings: 4

Basting sous vide lamb with sizzling butter just before serving gives the meat a uniform crust and rich flavor. Cucumber salad makes a refreshing accompaniment.

Ingredients:

For the lamb:

  • 8 lamb rib chops, about 1 inch (2.5 cm) thick, trimmed of fat
  • Kosher salt and freshly ground pepper
  • 6 fresh oregano sprigs
  • 2 lemon wedges
  • 6 garlic cloves, smashed
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter


For the yogurt:

  • 1 cup (8 oz./250 g) plain Greek yogurt
  • 1/2 cup (3/4 oz./20 g) very finely chopped fresh mint
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. ground cumin
  • 1/2 tsp. granulated garlic
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper


For the tomato-cucumber salad:

  • 2 cups (12 oz./375 g) cherry tomatoes, halved
  • 2 cucumbers, peeled and shaved lengthwise into ribbons
  • 1 red onion, very thinly sliced
  • 1/4 cup (2 fl. oz./670 ml) extra-virgin olive oil
  • 1 Tbs. sherry vinegar
  • 3 Tbs. fresh oregano leaves
  • Kosher salt and freshly ground pepper

Directions:

To make the lamb, prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 136°F (58°C) for medium-rare or 140°F (60°C) for medium.

Season the lamb chops with salt and pepper. Divide the chops, oregano, lemon wedges and garlic between 2 vacuum bags, arranging the chops in a single layer, and vacuum seal closed.

When the water reaches the desired temperature, lower the bags into the water bath. Cook for at least 1 hour and up to 3 hours.

Meanwhile, make the yogurt: In a small bowl, combine all the ingredients and mix well. Cover and refrigerate for at least 1 hour or up to 1 day.

About 20 minutes to 1 hour before ready to serve, make the tomato-cucumber salad: In a bowl, combine the tomatoes, cucumbers, onion, olive oil, vinegar, oregano and salt and pepper to taste. Toss gently to mix well. Cover and refrigerate for at least 20 minutes or up to 1 hour before serving.

When the lamb is ready, remove the bag from the water bath. Transfer the chops to a plate. Reserve the herbs, lemon and garlic. Pat the chops dry and season with salt and pepper. Set aside.

Heat a large fry pan over high heat until very hot. Melt 2 Tbs. of the butter in the pan, add half of the lamb chops and sear, turning once, until evenly browned, about 1 minute per side. Transfer to a platter. Repeat with the remaining 2 Tbs. butter and the remaining lamb chops. Add the reserved oregano, lemon wedges and garlic to the pan and cook, stirring as needed, until charred, about 3 minutes. Return all the chops to the pan and, using a spoon, baste with the butter for about 30 seconds.

Serve the chops with the yogurt, salad, and charred oregano, garlic and lemon wedges alongside. Serves 4.

Adapted from Williams Sonoma The Sous Vide Cookbook (Weldon Owen 2017)

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