Background: Lamb chops from Pike Place market. Going to try fresh garlic, even though public opinion says to beware of it.Recipe: Lamb chops, salted and pepper, rosemary, paprika, aleppo. Sliced garlic on top, carefully sealed so garlic remains on top.
Temperature: 131 degrees
Time: 4 hours
Finishing: Pan seared in small amount of butter for 2 minutes each side. Pan deglazed with red wine decreased to a thick sauce with butter. Sauce placed on top. Served with twice baked potatoes, green beans, and fresh corn (first of the season).
Result: We will call this the first successful meal sous vide. The lamb was cooked perfectly and the flavor was intense. The garlic was not overpowering as feared. Will definitely add this for doing again.
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