Sous vide with butter, garlic and thyme. Quick seared with granulated onion, granulated garlic, mustard powder, salt and pepper. Came out really nice with the cook, but could have been better on the seasoning. What are some better choices to really brighten the flavor of the lamb?
p.s. everyone got to it before I could get a good shot of sliced finish temp, so pardon my poor temp picture
by Da_Boy_Chef0103
2 Comments
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I’ve never thought of sousvideing lamb shoulder chops. Whenever they’re on sale I always do Pepins should chops with mushrooms and garlic. [https://www.youtube.com/watch?v=5-zMID6BCHY](https://www.youtube.com/watch?v=5-zMID6BCHY)