- Jan 22, 2017
- 344
- 254
So had lamb chops a few years back and loved them...... Decided to give them a go on my own. Grabbed 6 or so from the local butcher. They were already frozen so just sprinkled some garlic powder, salt and pepper on them then in a bag with a pad of butter and in the sous vide at 132F. They stayed in there for 2-3 hours then I grilled them on the wood grill on high for a short time 3-4 minutes. Similar to how I do my steaks now. Cutting into the lamb it looked med to med-rare, but it was very very tough......
I am not sure if the meat was just bad, or my methods were not good. I would love some tips from you all. What do you think?
Maybe I need a better source? Or maybe my prep needs to change... It was a last minute decision to try these.
I am not sure if the meat was just bad, or my methods were not good. I would love some tips from you all. What do you think?
Maybe I need a better source? Or maybe my prep needs to change... It was a last minute decision to try these.