Sous Vide Lamb Chop With Cheese Polenta



For the Lamb Chop

350 g lamb chop

2 tsp garlic, chopped

1/2 tsp salt

2 cloves

1 tbsp mixed pepper grain

2 tbsp olive oil

For the Cheese Polenta

1 cup water

1 cup milk

100 g cornmeal

100 g grate parmesan cheese

1 tbsp unsalted butter


For the Lamb Chop:
Step 1:
Set the Sous Vide Precision to 140°F /60°C.

Step 2:
Season the lamb chop with salt, cloves, pepper and oil. Place in a large zipper lock and place the bag in the water bath. Set the timer for 3 hours.

Step 3:
When the timer goes off, remove the bag from the water bath. Remove the lamb chop from the bag and pat dry.

Step 4:
Heat oil and oil in a pan over medium-high heat. Add the lamb chop to the pan and sear on the both side until brown.

Finishing Steps:
Remove lamb chop from the pan and let rest for five minutes before remove the lamb chop transfer to a cutting board. Slice thin.

For the Cheese Polenta:
Step 1:
Bring the water to a boil. Bring the water to a brisk boil over medium-high heat. Add the milk.
Pour the polenta into the boiling water..
Turn down the heat to low and continue whisking until the polenta has thickened enough .

Step 2:
Cook the polenta 15-20 minutes. Stir in cheese and butter.

Additional Notes:
Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried.


Recipe Temp


Recipe Time

3 hours

Prep Time

50 mins