Sous Vide Guide for our Grass-Fed Lamb
Grass-fed boneless lamb chump
Remove your lamb from the packaging and pat dry with a kitchen towel.
Put two of the lamb chumps in a sous vide bag, add the chimichurri, olive oil and vacuum seal.
Mixed Spices Preparation
Put the other two lamb chumps in a sous vide bag, then add thyme, cumin and chilli flakes. Add some olive oil and vacuum seal.
Sous Vide Cooking
Cook both bags for 6 hours at 62 degrees.
Finishing up in the Pan
Open the sous vide bags. If you're cooking the lamb straight after the sous vide you will already have the core temperature needed so you'll only be looking to get that nice brown colour and the characteristic charred feature in the lamb fat.
Add some olive oil to your pan and once it starts smoking pan-fry your lamb chumps for 2-3 minutes on the fat side first and then 1-2 minutes on the meat side.
If you did your sous vide cooking in advance and you're reheating the lamb from the fridge, place your vacuum bag in simmering water for 6-8 minutes and then follow the process from the step above.
I used the cooking juices inside one of the bags to make a sauce.
I cooked it in a small saucepan, added a teaspoon of flour and whisked until fully combined. I then poured the sauce on top of the lamb when it was ready to be served.
I started cooking some of our cuts sous vide a few months ago and I must say the tenderness obtained is simply beautiful. If you get to try this do let me know what you think.