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.
Sous Vide Curry Lamb Chops Ingredients
- Lamb loin chops
- Cocoa Powder
- Ground cloves
- Ground Cinnamon
- Curry Powder
- Yellow onion
- White wine
Curry Lamb Chops Directions (Step by Step)
Step 1: Prepare The Lamb
Season the lamb with salt and pepper. Add some ghee plus your fresh herbs (i like oregano) of choice. Vacuum seal the lambs
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 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 wine and reduce it down to a thicker sauce like consistency (3-4 minutes). Remove the habanero and serve over the chops
- Keep the seasoning simple. Salt and pepper plus the fresh herbs are all you really need. 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 cook 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.
Sous Vide Lamb Chops Frequently Asked Questions
Can I Make These Lamb Chops on the Stovetop?
Yes, this is an easy convert. Follow the below directions:
- Heat a skillet or heavy-bottomed pan on high heat.
- Add ghee and melt. Once melted cook the chops 4-6 minutes per side depending on thickness.
- Let rest at least 5 minutes on a plate covered with aluminum foil. and serve with sauce.
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.
For other lamb based recipes you might like try these:
If you make this 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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- 4 lamb loin chops
- 1 tsp Cocoa powder
- 1/2 tsp ground cloves
- 1 tsp ground Cinnamon
- 1/2 tbsp Curry
- 1 tsp Turmeric
- 1 Habanero
- 1 medium yellow onion chopped
- 1 tbsp Ghee
- 1/4 cup White wine
Cook the Lamb Sous Vide Style
- Season lamb with salt and pepper.
- Vacuum seal lamb in a plastic bag with ghee and fresh herbs.
- Pre-heat sous vide water bath to 131 degrees F and then cook for 3 hours
Make the Sauce
- Heat pan on medium-high heat. Add ghee and melt. Add onions and habanero, then saute 3-4 minutes.
- Add garlic and spices (turmeric, curry, cinnamon, cloves, cacao) sauteing another 1-2 minutes.
- Add the wine and cook reducing it down into a sauce about 3-4 minutes. Remove the habanero and serve the sauce over the chops.