Sous Vide Rosemary Mustard Lamb Chops

These are some flavor packed lamb chops and are super easy to make.  It’s one of the few recipes where I don’t use weights for the measurements.  The sauce the chops are marinated in doesn’t need to be perfect so if there’s something you want more or less of, feel free to improvise.

I often serve this with a rack of lamb, potato foam, and caramelized carrot soup.

Ingredients – Makes 4

• 1 tbsp mustard seeds
• 4 garlic cloves minced
• 6 rosemary sprigs, chopped
• 2 tbsp Worcester sauce
• 2 tbsp olive oil
• 2 tbsp Kosher salt
• 1 tbsp packed brown sugar
• 1 tsp black pepper
• 4 lamb chops

Preparation

• Mix all the first 8 ingredients together in a small dish

• Spread the mixture evenly over each of the lamb chops

• Vacuum seal the lamb chops

• Cook sous vide in a water bath at 140°F for 2 hours

• Serve and enjoy!