father’s day feast: sous vide lamb loin chops with apple, cheese & chive salad

If there is anyone I got my love of cooking from, it’s my dad. When I was a kid, my favorite dish he would make is what I would call fettuccine “al-daddy-o”. He also made a whole bunch of other stuff I was still too young to appreciate as much as I do now. Looking through old photos this past weekend, it struck me how much he looks like most hipsters do today: nerdy glasses, flannel and of course a full beard.

Riding on Dad's Harley in my swimsuit.
Riding on Dad’s Harley in my swimsuit, of course.

I always feel extra nervous cooking for my Dad because his taste is better than most and he is a great cook himself. I gave him an Anova Precision Cooker for Christmas, but he has yet to try it so I decided to give him a taste of what it is all about. For those who may be unfamiliar with it, sous vide is a technique of vacuum sealing and submerging food in constantly circulating warm water. Think of it as an extra-extra slow cooker. Your crockpot will be jealous.

I’m still getting the hang of my own Sous Vide water circulator, so I decided to reference this tried and tested recipe for lamb loin chops. To pair with it, I decided to recreate my own version of an apple, cheese and chive salad I recently had at Cafe Lurcat in Minneapolis that was to. die. for. and I knew would be a hit.

To round out our dinner, my sister brought roasted potatoes, freshly squeezed lemonade and homemade strawberry shortcake. No it was not gluten free, but yes, I had some.

ingredients

sous vide lamb loin chops
2 lamb loin chops / person
8 sprigs thyme
4 sprigs rosemary
2-3 cloves slivered garlic
salt & pepper

apple, cheese & chive salad
4 apples (I went with honeycrisp)
3oz manchego cheese
1/4 c finely minced chives & herbs (I used cilantro)
1/4 c olive oil
juice of 1 lemon
2 tbsp honey
2 tsp dijon mustard
salt & pepper, to taste

step 1 – prep your water bath

In a large pot or other basin of water that will fit all your lamb, attach the precision cooker and pre-heat the water. For lamb, I went with 131°. Here is a handy chart for sous vide temps for any cut of lamb.

step 2 – season & vacuum seal the lamb

Season all sides of each lamb loin with salt and pepper and place 4-5 loins in a vacuum seal-able bag. Evenly distribute a couple sprigs of thyme, a sprig of rosemary and the slivered garlic on top of the lamb loins and vacuum seal each of the bags.

Vacuum sealed lamb loin chops ready for sous vide

step 3 – submerge the lamb

Add your vacuum sealed packets of lamb to the water bath, set your timer and walk away. I set my timer for 3 hours. The Anova Precision Cooker is Bluetooth enabled and you can control it remotely with their app.

Anova Sous Vide Precision Cooker

step 4 – grill or sear

When the lamb is finished in the water bath, it may look a little unappetizing, but it should now be the perfect even temperature. Remove the garlic and sprigs of rosemary and thyme. On a pre-heated pan or the grill, sear each chop on both sides for 1-2 minutes. Once removed, let rest 5-10 minutes.

and for the apple salad…

step 1 – mix your dressing

In a medium bowl, mix together the lemon juice, honey, dijon mustard, salt, pepper and olive oil.

step 2 – prep the salad

Slice cheese into 1/8″ slices, and then again length and width-wise, so you have mini cheese cubes. For efficiency, I did for multiple slices at once. Chop your herbs. I added cilantro in addition to the chives because I received a large bunch in my CSA box this week and I thought it would pair nicely with the other flavors. Save the apples for last as they will begin to oxidize and turn brown quickly. Using a mandolin slicer, I sliced my apples on the thickest setting and then used my knife to chop them length-wise into matchstick sized pieces.

Apple, cheese, chive and cilantro salad

step 3 – combine everything

Toss the dressing with the apples & cheese. Add the herbs to the top last and gently continue tossing to combine.

Apple, cheese, chive and cilantro salad

Even though it was a warm 90° day in Minnesota, we ended up enjoying our meal outside in my shady back yard. Later that evening, I got the best compliment a budding home cook can get… a text from my dad saying “Thank you for the best Father’s Day dinner ever!”

Sous Vide Lamb Loin Chops - Eating Outside

sous vide lamb loin chop with apple, cheese and chive salad

To make this dish more elegant, you can also slice the meat. I had to do it just to show off how beautifully cooked the lamb turned out.

sous vide lamb loin chop with apple, cheese and chive salad

sous vide lamb loin chop and apple, cheese and chive salad

apple, cheese and chive salad like Cafe Lurcat.

About amanda @ nourished by season

One Comment

  1. Lee

    This is great Amanda. Looking forward to more. Oh and the meal was wonderful. Loved the apple salad

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