These sous vide lamb chops are tender, tangy and tasty. Oh and the chocolate curry sauce that goes with it, sounds crazy, but it works beautifully!

This dish is where inspiration meets kitchen daredevil. This recipe surprisingly came together in one take, so much that I had to really struggle to remember what I did lol.

The chocolate is present, but subtle tasting. There is just enough there to add a whole lotta intrigue to the curry. You definitely wanna get down with these chops and keep them in your rotation.

Beats and Eats Pairing

These lambs chops got a bit of soul, but are also pretty hip. It reminds me of the remix to Brandy's "I Wanna Be Down." The song is a classic for the era, but adding MC Lyte, Queen Latifah, etc. adds a whole nutha vibe. Without the chocolate, this is your basic lamb and curry dish. The chocolate makes the Lamb Chops the center of the party.

Sous Vide Lamb Chops Ingredients

• Lamb loin chops
• Cocoa Powder
• Ground cloves
• Ground Cinnamon
• Curry Powder
• Turmeric
• Habanero
• Yellow onion
• Ghee
• White wine 

Sous Vide Lamb Chops Directions (Step by Step)

Step 1: Prepare The Lamb

Season the lamb with salt and pepper. Add some ghee or butter plus your fresh herbs (i like oregano) of choice. Vacuum seal the lambs. If you don't have a vacuum seal then feel free to use the water displacement method.

Step 2: Sous vide cook the lamb

Pre-heat water bath to 131 degrees F and cook 3 hours.

Step 3: Make the sauce

Melt ghee or butter in a saucepan on medium heat, then add onions and whole uncut habanero cooking for 3-4 minutes. Add garlic and spices (turmeric, curry, cinnamon, cloves, cacao) and saute another 1-2 minutes. Add the white wine and reduce it down to a thicker sauce like consistency (3-4 minutes). Remove the habanero and serve the sauce over the chops.

Step 4: Sear The Lamb Chops

Remove the chops from the bags and dry with paper towels. Heat cast-iron skillet or another type heavy bottom skillet on high heat. Add ghee or butter, but preferably ghee for it's high smoke point. Sear the chops about 90 seconds per side.

Sous Vide Lamb Chops Considerations & Cooking Tips

• Keep the seasoning simple. Salt and pepper plus the fresh herbs are all you really need during sous vide cooking. Plus there is so much flavor in the unique sauce you don’t really want to compete with it
• Lamb loin chops vary in thickness so keep this in mind as it relates to cooking time. Thicker chops will take a little longer to cook
• Lamb rib chops can be used if loin chops aren’t available. Just be mindful of the amount of fat. If high, then trim some away before cooking.
• Typically I prefer to allow meat to rest bor serving, but for sous vide lamb chops you're fine with just diving right in.
• I like to serve these with a quick cook grain like couscous or West African fonio. To round things out sauteed spinach or collard greens are added as well.

Sous Vide Lamb Chops Frequently Asked Questions (FAQs)

Can I Make These Lamb Chops on the Stovetop?

Yes, this is an easy convert. Follow the below directions:

1. Heat a skillet or heavy-bottomed pan on high heat.
2. Add ghee and melt. Once melted cook the chops 4-6 minutes per side depending on thickness. 
3. Let rest at least 5 minutes on a plate covered with aluminum foil. and serve with sauce.

How Can I Seal The Bag Without A Vacuum Sealer

Use a large ziplock bag and place the lamb chops inside with your seasonings. With the bag open slowly place the bag into the water bath. As you submerge til the point of the water being just below the zip closing line you can seal the bag.

Does the habanero make this dish spicy?

No not at all. It’s the seeds and veins that provide the heat, but since we’re cooking it whole you avoid it. However, you do get the natural fruitiness and a hint of the flavor from the oils.

What Is The Difference Between Cacao and Cocoa?

Though they come from the same source (cacao bean) they are milled differently leading to very different flavors. Cacao generally is pure, vs. cocoa which likely includes sweetener.

How long should you sous vide lamb chops?

No need to cook these longer than 3 hours. Going past the three-hour mark starts to change the texture. I've never cooked these for less than 1 hour so, there's your range.

What temperature do you sous vide lamb chops?

I prefer to cook the lamb at 131 degrees for medium-rare doneness. See the temperature breakdown below for a more comprehensive breakdown for Sous Vide Lamb chops:

Medium Rare: 131°F - 1-3 hours

Medium: 135°F 1-3 hours

Well Done 145°F 1-3 hours

Can I Sous Vide Lamb Chops That Are Frozen?

Yes, you can. You'll just need to add about an hour of extra cooking time. Then you would just season before the searing step.

Can I Make Sous Vide Lamb Chops Ahead Of Time?

Absolutely! I've cooked these lambs before and refrigerated them still sealed. When you're ready to eat reheat your water bath to the same temperature and then place the lamb chops back in the water for about 30 minutes and then follow the rest of the steps.

For other lamb based recipes you might like try these:

Coffee Rubbed Lamb Chops

Smoked Rack of Lamb

Smoked Lamb Ribs w/ Fennel Rub

Lamb Stuffed Eggplant

Lamb Meatballs

For other Sous Vide Recipes Try these:

Sous Vide Lobster Tails

Sous Vide Duck Confit

Sous Vide Brisket

Sous Vide Flat-Iron Steak

Make This Recipe

If you make this delicious Sous Vide Lamb Recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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The post "I Wanna Be Down" Lamb Chops w/ Chocolate Curry Sauce appeared first on Food Fidelity.