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Lamb Chops (Sous Vide) — 134°F / 57°C for 1-3 hours
Essentialbeef
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Sous Vide Temperature: 134°F / 57°C
Cook Time: 1-3 hours
Overview
Lamb Chops (Sous Vide): set water bath to 134°F (57°C) for 1-3 hours. Medium-rare. Sear in hot pan with rosemary butter.
Key Details
- Sous Vide Temperature: 134°F / 57°C
- Cook Time: 1-3 hours
- Medium-rare. Sear in hot pan with rosemary butter.
- Vacuum-seal or use water displacement method
- Sear after for Maillard reaction crust
Why This Matters
- Sous vide provides precise temperature control
- Impossible to overcook at the target temperature
- Edge-to-edge even doneness
- Restaurant-quality results at home
How To
- 1Set immersion circulator to 134°F (57°C)
- 2Season and vacuum-seal the food
- 3Cook for 1-3 hours
- 4Remove from bag and pat dry
- 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side
Tags
cooking-tempssous-videlamb-chops-sous-videprecision-cooking
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UsefulFrequently Asked Questions
134°F (57°C) for 1-3 hours. Medium-rare. Sear in hot pan with rosemary butter.