Sous-Vide, Then Pan-Seared Lamb Sirloin Chops

[MisterChrister]

There's a couple local farms that supply the butcher down the street from me with lamb. I swung by and grabbed a pack of sirloin chops. Hit 'em with some EVOO, and some Mt. Evans Butcher's Rub & Cantanzaro Herbs from Savory Spice Shop (online, if you haven't, you should), and kosher salt/black pepper, then into the hot tub for a couple hours.

Got an old Wagner screaming hot with light olive oil, then rolled the chops around to sear, and finished with some butter to brown up nicely.

Resting with some Maldon flakes

Washed down with a local porter, didn't bother with veggies/sides. This didn't suck!

Merry Christmas and Happy New Year friends!

 

[BillN]

Nice work.

 

[MisterChrister]

Dessert.

 

[Big George's BBQ]

Nicely done Including your desert

 

[Bonewagon]

Looks delicious!

 

[16Adams]

Nicely done

 

[cowgirl]

Looks excellent, Chris! Lamb is one of my favorites. I need to try some in my Anova. Thanks for posting!

 

[Stingerhook]

That makes a fine meal.

 

[Smoking Piney]

Nice work!

The Woodford is a nice touch...one of my favorites. :-D

 

[fantomlord]

looks mighty tasty!

 

[lunchman]

Agree, that definitely did not suck. Sides just take up room that should be left for good meat.

Superb job!