Sous vide lamb loin chops are super simple with this recipe from #anovafoodnerd Amanda Brown of Minneapolis, Minnesota. Amanda is a paleo-ish #anovafoodnerd and creator of
nourishedbyseason.com, a site dedicated to healthy, semi-paleo cooking with high quality local and seasonal ingredients.
Meet the #anovafoodnerd: Amanda Brown
Amanda is an #anovafoodnerd who resides in Minneapolis with her fiancé, doggie, and two cats.
Amanda inherited a love for cooking from her father; but it wasn't until she read The Omnivore's Dilemma by Michael Pollan that she really found a passion for cooking and experimenting in the kitchen with healthy, quality food. It was this excitement for better quality food and experimentation in the kitchen that lead her to Anova.
Amanda felt a little overwhelmed and intimidated at first, but continues to evolve her skills in the kitchen. She felt inspired to share her journey with other health-minded home cooks like herself who refuse to compromise on flavor and quality when it comes to food. So, she launched
Nourished By Season.
Through nourishedbyseason.com, Amanda aims to share her experience in hopes of helping others cook amazing, health-conscious and high quality meals. Here's the full scoop on the story behind Amanda's sous vide lamb loin chops from the #anovafoodnerd behind @nourishedbyseason, along with a bonus recipe for her apple, cheese and chive side salad.
Cooking Sous Vide with Amanda B.
Soon after I began cooking and experimenting in the kitchen, I got my Anova to help create amazing meals and maximize the flavor of the high-quality ingredients I was using. After being wow-ed by the results of my own Anova Precision Cooker, I decided to get one for my dad as a gift. I knew he'd love sous vide.
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 a more versatile version of a slow cooker. Your crockpot will be jealous.
When Father's Day came around, my dad had yet to try the Anova I'd gotten for him, so I decided to give him a taste of what Anova's all about and cook him the best Father's Day dinner ever.
Sous Vide Lamb Loin Chops with Nourished By Season
I always feel extra nervous cooking for my dad because his taste is better than most and he is a great cook himself. Despite being the best home cook I know, I think he was a little overwhelmed by this new high-tech cooking device that I'd gotten for him. So for Father's Day, I decided to win him over by cooking these lamb loin chops sous vide style. I think it did the trick.
For the lamb, I went with 131°F to get a medium rare result. I seasoned with salt and pepper and added thyme and added fresh thyme and rosemary to the bag, then dropped it in to cook for three hours. To pair with it, I recreated 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.
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!”
Needless to say, I think I converted a new #anovafoodnerd!
The full recipe for Sous Vide Lamb Loin Chops is available at
recipes.anovaculinary.com and in the Anova App.
And, as promised, here's the Nourished By Season recipe for Apple, Cheese & Chive Salad to serve up on the side:
Apple, Cheese & Chive Salad Recipe:
- 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
- In a medium bowl, mix together the lemon juice, honey, dijon mustard, salt, pepper and olive oil.
- 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.
- 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.
- Toss the dressing with the apples & cheese. Add the herbs to the top last and gently continue tossing to combine.
