BBQにも!ラムチョップ/ラム肉の低温調理;Lamb Chop Sous Vide

BBQにも!ラムチョップ/ラム肉の低温調理;Lamb Chop Sous Vide


Girls Will Love This Lamb Chop Sous Vide! Settings of BONIQ Sous Vide Cooker and Ingredients for 3 – See the description. Season the lamb chops with rock salt and pepper. Cut garlic into slices. Put lamb chops, garlic and olive oil into a freezer bag. Rub it gently with hands from outside of the freezer bag to blend them all. Put the bag in the refrigerator to marinade for 3 hours-half day. Take out the freezer bag from the refrigerator and vacuum seal the freezer bag. (Use vacuum sealer or Use water pressure to displace the air for vacuum seal when placing into BONIQ.) Set BONIQ to 57 ℃ for 1 hr. Put all the ingredients of red wine sauce except butter into a small pan and boil it to shimmer. Once it gets sticky then add butter to finish. When it reaches the set temperature, place the freezer bag carefully into the BONIQ Sous Vide water to start sous vide cooking. 10 mins before the finish of sous vide cooking time, grill the vegetables in oven with 200℃. When you hear the beep of BONIQ Sous Vide Cooker, it has finished cooking, so take out the lamb chops from the freezer bag. Place them on the grill with the baking vegetables. Raise the temperature at 230℃ and splash the excess oil and garlic etc, which are left in the freezer bag on the vegetables and lamb chops. Grill for 3-5 mins more to finish. Serve them with special red wine sauce.