Recently I resumed my cooking duties after a week where work commitments prevented me from cooking on my normal day (Tuesday). In anticipation of this, I had popped into Asda to buy my usual Wagyu Rib-eye steaks. Unfortunately there were none available and only one Wagyu sirloin steak I could buy. Hence I decided to buy some New Zealand lamb chops to cook Sous vide method as well – something I’ve not tried before.For beef steaks, I tend to cook at 56 degrees Celsius for 2 1/2 to 3 hours. But as the sirloin steak was about just over an inch thick, I decided to cook it for 3 hours, along with the lamb chops which were sealed in their own bag. After cooking, they were taken out of their bags, dried and seasoning added to it.
I pan-fried them in butter with chopped garlic for about 50 seconds on each side, in order to brown the outside. And then it is ready to serve.
What we have found is that it is essential to have mint sauce with the lamb chops, as it just takes the taste and flavours to a whole new level. Trust me when I say it tastes much better than it looks. Many people back in Singapore and Malaysia are put off lamb due to the smell, but there is no such problems with the New Zealand lamb chops I bought particularly when cooked with the herbs and garlic and served with mint sauce.
As for the slice of sirloin steak I had bought, we split this between us. As you can see, the meat is evenly cooked throughout and juicy and tender. My youngest daughter really enjoyed it, as she kept asking for more.
I did buy some Italian Proscuitto, Coppa Nostrana and Salami for my daughters as they really enjoy such meat. In fact, between the two of them they nearly finished the whole pack.
Another successful meal in our household.