When I sit down with my family for our annual Easter meal I can expect a few favorites to make an appearance at the table. Deviled eggs (with pimento cheese!), honey glazed ham, bright green spring peas, and of course, lamb. Last year, a rosemary and garlic roasted rack of lamb was the centerpiece of our table and plates, but this year we are switching things up a bit with the Hamilton Beach® Professional Sous Vide and 6 Quart Slow Cooker.
Sous vide lollipop lamb chops are tender, flavorful, and perfect for entertaining. All you have to do is put the lamb chops in the temperature-controlled water bath and walk away. Greet family members, watch the kids hunt for Easter eggs, and eat a few Peeps® while they cook. Because the water bath is temperature controlled, the lamb won’t overcook if you get distracted by your guests.
Select SOUS VIDE mode on the the Hamilton Beach® Professional Sous Vide and 6 Quart Slow Cooker and set the temperature to 136 degrees (for medium-rare lamb). Set the timer for at least 2 hours or up to 4 hours.
Pat the lamb chops dry with paper towels, then rub them with olive oil and season with salt and pepper. Put two lamb chops in a sous vide-safe bag and vacuum seal (or seal tightly, removing most of the air). Bag the rest of the lamb chops in twos, then add the bags to the preheated water bath and press START.
When the lamb chops are finished cooking, remove them from the bags and pat dry. Heat vegetable oil in a large skillet over medium-high heat then sear the chops on both sides for about 30 to 45 seconds until browned.
Top the lamb with a bright, zesty chimichurri – the perfect pairing to welcome the spring season. Tough, overcooked lamb is the last thing you’ll have to worry about this year so go ahead and put lamb chops in your Easter (grocery) basket.
Sous Vide Lollipop Lamb Chops
- 8 lamb chops (3-4 ounces each)
- 1 tablespoon olive oil
- Salt and coarse black pepper
- 1 tablespoon vegetable oil
- ½ small onion, quartered
- 3 cloves garlic
- 2 tablespoons fresh oregano leaves
- ¾ cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- ¼ teaspoon coarse black pepper
- ¼ teaspoon dried crushed red pepper
- 1 cup lightly packed flat-leaf (Italian) parsley
- Select sous vide mode on slow cooker and set temperature to 136°F for medium-rare or 140ºF for medium. Set timer for at least 2 hours or up to 4 hours.
- Pat the lamb chops dry with paper towels, rub with olive oil and season with salt and black pepper.
- Place 2 lamb chops in a sous vide-safe bag. Vacuum tightly and seal. Repeat with remaining lamb chops.
- When water reaches set temperature, add the sealed lamb chop bags to the water bath and press start.
- Chimichurri sauce: Using a food chopper or small food processor, chop onion, garlic and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt and peppers and process until blended. Add parsley and pulse until finely minced but not pureed. Set aside.
- When cooking time has ended, remove lamb chop bags from water bath and open. Pat chops dry with paper towels.
- In a large skillet over high, heat vegetable oil. Sear chops on each side until well-browned, 30 to 45 seconds.
- Serve lamb chops with chimichurri sauce.
Test Kitchen Tip: For the most evenly-browned chops, sear them before and after cooking sous vide. Searing the chops twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.
The Hamilton Beach® Professional Sous Vide and 6 Quart Slow Cooker is a sous vide water oven and also doubles as a slow cooker, giving you two of the most convenient cooking methods in one countertop appliance.
Other Easter recipes to try: