The Everything Guide to Cooking Sous Vide (27 page)

Herb-Infused Lamb Chops

Lamb Chops with Lemon Mint and Black Olive Butter

This compound butter is filled with delicate flavors that come together perfectly and add so much complexity as the butter melts on the lamb chops.

Ingredients

Serves 4

8 (3-ounce) lamb loin chops, 1“ thick

¹
⁄
₂
cup salted butter, softened

3 tablespoons minced black olives

1 tablespoon minced fresh mint

2 teaspoons lemon juice

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

1 teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

1. Fill the water bath with water. Set your sous vide machine temperature to 134°F for medium rare. If a different doneness for lamb is desired, check
   Appendix A: Time and Temperature Charts
   .
   
2. Place the lamb chops in a food-safe bag and vacuum seal the bag. Make sure the lamb chops are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the lamb chops in the water bath and cook sous vide for 2–4 hours.
   
4. Make the compound butter by mixing together the softened butter, black olives, mint, and lemon juice in a medium bowl. Form into a long cylinder that is about 1
   ¹
   ⁄
   ₂
   " in diameter. Roll up the butter in plastic wrap and twist the ends. Place in the fridge to allow the butter to harden.
   
5. Remove the lamb chops from the bag and pat dry with a paper towel.
   
6. Heat the oil in a large skillet over high heat. Sear the lamb chops in the skillet for about 1–2 minutes per side.
   
7. Remove the lamb chops from the skillet and sprinkle with the salt and pepper.
   
8. Take the compound butter out of the fridge and remove the plastic wrap. Slice the butter into
   ¹
   ⁄
   ₄
   –1/2" rounds.
   
9. Put 2 lamb chops on each dinner plate and top each chop with a slice of the compound butter. Serve.
   

Lamb Chops with Roasted Grapes and Feta

Roasting the grapes sweetens them considerably and they are complemented by the rich sourness of the balsamic vinegar and the saltiness of the feta. All of this works together with the lamb chops for a savory taste experience.

Ingredients

Serves 4

8 (3-ounce) lamb loin chops, 1" thick

2 tablespoons white grape juice

3 cups seedless red grapes

1 tablespoon olive oil

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

1 teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

¹
⁄
₄
cup balsamic vinegar

¹
⁄
₃
cup crumbled feta cheese

1. Fill the water bath with water. Set your sous vide machine temperature to 134°F for medium rare. If a different doneness for lamb is desired, check
   Appendix A: Time and Temperature Charts
   .
   
2. Place the lamb chops and white grape juice in a food-safe bag and vacuum seal the bag. Make sure the lamb chops are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the lamb chops in the water bath and cook sous vide for 2–4 hours.
   
4. Preheat the oven to 400°F. Place the grapes on a large baking sheet and drizzle with the olive oil. Place in the oven and roast for 20–30 minutes.
   
5. Remove the lamb chops from the bag and pat dry with a paper towel.
   
6. Heat the oil in a large skillet over high heat. Sear the lamb chops in the skillet for about 1–2 minutes per side. Remove the lamb chops from the skillet.
   
7. Put 2 lamb chops on each dinner plate and surround with roasted grapes. Sprinkle the lamb chops and roasted grapes with the salt and pepper. Drizzle with balsamic vinegar and top with feta cheese. Serve.
   

Rack of Lamb with Caper Cream Sauce

This rich and creamy sauce with salty capers goes so well with the deep yet delicate taste of lamb.

Ingredients

Serves 4

2 teaspoons dried oregano

1 teaspoon garlic powder

4 racks of lamb (4 ribs each)

2 tablespoons butter

¹
⁄
₂
cup beef broth

1 cup heavy cream

3 tablespoons capers in brine, drained

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

1 teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

Cooking the Rack of Lamb

The sous vide is an ideal method for cooking a rack of lamb, as it allows the meat to be perfectly and evenly cooked throughout. It is best to cook the rack in groups of 4 ribs and then the rack can be quickly seared. For plating, consider slicing the rack into the 4 individual rib portions to show off the color of the meat.

1. Rub the oregano and garlic powder all over the racks of lamb.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 134°F for medium rare. If a different doneness for lamb is desired, check
   Appendix A: Time and Temperature Charts
   .
   
3. Place the racks of lamb in food-safe bags and vacuum seal the bags. Make sure the racks of lamb are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Place the racks of lamb in the water bath and cook sous vide for 4–6 hours.
   
5. Make the caper cream sauce by melting the butter in a medium saucepan over medium heat. Stir in the beef broth, heavy cream, and capers. Simmer for about 10 minutes, ensuring it doesn’t come to a boil.
   
6. Remove the racks of lamb from the bags and pat dry with a paper towel.
   
7. Heat the oil in a large skillet over high heat. Sear the racks of lamb in the skillet, meat side down, for about 1–2 minutes. Remove from the skillet and sprinkle with the salt and pepper.
   
8. To serve, spoon some of the caper cream sauce on each plate. Place a rack of lamb on top of the sauce.
   

Moroccan Rack of Lamb with Mint Garlic Yogurt Sauce

This Moroccan spice mix, also known as ras el hanout, has a complex taste. The sweet spice is perfect as a rub for the lamb. The yogurt sauce is light and creamy and is a delicate counterbalance to the deep taste in the meat.

Ingredients

Serves 4

1
¹
⁄
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teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

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⁄
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teaspoon ground cardamom

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⁄
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teaspoon ground cinnamon

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⁄
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teaspoon ground cloves

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teaspoon ground nutmeg

1
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⁄
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teaspoons sea salt, divided

1 teaspoon granulated sugar

4 racks of lamb (4 ribs each)

1 cup plain yogurt

2 tablespoons minced fresh mint

1 clove garlic, minced

1 tablespoon lemon juice

2 tablespoons honey

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

¹
⁄
₂
teaspoon freshly ground black pepper

1. Make the spice rub by mixing together the paprika, cumin, coriander, cardamom, cinnamon, cloves, nutmeg,
   ¹
   ⁄
   ₂
   teaspoon salt, and sugar in small bowl. Rub the spice blend all over the racks of lamb.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 134°F for medium rare. If a different doneness for lamb is desired, check
   Appendix A: Time and Temperature Charts
   .
   
3. Place the racks of lamb in food-safe bags and vacuum seal the bags. Make sure the racks are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
4. Place the racks of lamb in the water bath and cook sous vide for 4–6 hours.
   
5. In a small bowl, mix together the yogurt, mint, minced garlic, lemon juice, and honey. Cover with plastic wrap and place in the fridge until serving time.
   
6. Remove the racks of lamb from the bag and pat dry with a paper towel.
   
7. Heat the oil in a large skillet over high heat. Sear the racks of lamb in the skillet, meat side down, for about 1–2 minutes. Remove from the skillet and sprinkle with the remaining salt and the pepper.
   
8. To serve, place a rack of lamb on each plate and spoon some of the chilled mint garlic yogurt sauce next to it.
   

Venison Steak with Chipotle Lime Compound Butter

Venison has a deep, rich taste and is an ideal meat cooked sous vide. This compound butter has Southwest flavors that complement the venison nicely.

Ingredients

Serves 4

4 (6-ounce) boneless venison steaks, 1" thick

¹
⁄
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cup salted butter, softened

3 tablespoons minced canned chipotle peppers in adobo sauce

1 tablespoon minced fresh flat-leaf parsley

2 teaspoons lime juice

1 tablespoon oil with a high smoke point (like peanut, sunflower, corn, vegetable, or safflower oil)

1 teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

What about Venison Loin?

If you have a venison loin, the sous vide is a wonderful way to cook this rich meat. It is best to cut the loin into smaller portion-sized pieces. Also note that the cook time for venison is longer than a beef steak since it tends to take longer to tenderize.

1. Fill the water bath with water. Set your sous vide machine temperature to 134°F for medium rare. If a different doneness for venison is desired, check
   Appendix A: Time and Temperature Charts
   .
   
2. Place the venison steaks in a food-safe bag and vacuum seal the bag. Make sure the steaks are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Place the steaks in the water bath and cook sous vide for about 6–8 hours.
   
4. Make the compound butter by mixing together the softened butter, minced chipotle peppers, fresh parsley, and lime juice in a medium bowl. Form the butter into a long cylinder that is about 1
   ¹
   ⁄
   ₂
   " in diameter.
   
5. Roll up the butter in plastic wrap and twist the ends. Place in the fridge to allow the butter to harden.
   
6. Remove the venison steaks from the bag and pat dry with a paper towel.
   
7. Heat the oil in a large skillet over high heat. Sear the steaks in the skillet for about 1–2 minutes per side.
   
8. Remove the steaks from the skillet and sprinkle with the salt and pepper.
   
9. Take the compound butter out of the fridge and remove the plastic wrap. Slice the butter into
   ¹
   ⁄
   ₄
   –1/2" rounds.
   
10. To serve, put a venison steak on each dinner plate and top with 2–3 slices of the compound butter.