Rosemary and Garlic Lamb Loin Chops with Roasted Potatoes and Brussels Sprouts

Rosemary and Garlic Lamb Loin Chops with Roasted Potatoes and Brussels Sprouts

By Big Wayner

Serves 3

Ingredients

  • 3 bone-in lamb loin chops, appx. 4-6 ounces each
  • 3/4 cup olive oil
  • 2 tbsp minced rosemary
  • 1 tbsp minced garlic
  • 1 tbsp salt
  • 5 small red potatoes
  • 20-25 Brussels sprouts
  • Seasoned salt

For the Lamb Loin Chops

  1. Combine olive oil, rosemary, garlic, and salt in a resealable plastic bag.
  2. Add lamb loin chops to bag.  Mix chops and marinade together and allow to marinade for at least 4 hours.
  3. Add water to SousVide Supreme and set cooking temperature to 120 degrees F (49*C).
  4. Remove chops from marinade.  Pat mostly dry and vacuum seal in a single vacuum seal pouch.
  5. Cook chops in SousVide Supreme for 1 1/2 to 2 1/2 hours.
  6. Pre-heat grill to high heat approximately 20 minutes before sous vide cooking is complete.
  7. Remove pouches from SousVide Supreme once cooking is complete.  Remove chops from pouches.
  8. Sear over direct heat for 1-2 minutes per side (or until desired doneness is achieved).

For the Roasted Potatoes and Brussels Sprouts

  1. Pre-heat oven to 450 degrees.
  2. Wash and dice potatoes into approximately 1 to 1 1/2 inch cubes.
  3. Lightly coat potatoes and Brussels sprouts in olive oil and season with seasoned salt to taste.
  4. Spray a large pan with pan spray.  Cook potatoes and Brussels sprouts in pan at 450 degrees for 20-30 minutes, or until lightly charred.

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