Ingredients
- •8 lamb rib or loin chops (about 1 inch thick)
- •2 tsp kosher salt
- •1 tbsp ground cumin
- •1 tbsp ground coriander
- •1 tsp smoked paprika
- •1 tsp ground cinnamon
- •½ tsp cayenne pepper
- •4 cloves garlic, smashed
- •2 tbsp high-smoke-point oil
- •2 tbsp unsalted butter
- •1 cup Greek yogurt
- •¼ cup fresh mint leaves, finely chopped
- •2 cloves garlic, minced
- •Juice of 1/2 lemon
- •¼ cup pomegranate seeds
- •2 tbsp toasted pistachios, chopped
- •Fresh mint leaves for garnish
- •Flaky sea salt
Instructions
Mix kosher salt, cumin, coriander, paprika, cinnamon, and cayenne in a small bowl to create spice rub
Rub spice mixture generously over all sides of lamb chops
Divide chops into 2 vacuum-seal bags or zip-top bags with 2 smashed garlic cloves each
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 132°F (56°C)
Submerge sealed bags in water bath, ensuring chops are fully submerged
Cook for 2 h for tender, rosy medium-rare lamb
While chops cook, make mint yogurt sauce
Combine Greek yogurt, chopped mint, minced garlic, and lemon juice in a bowl
Season with pinch of salt, mix well, and refrigerate until serving
When cook time is complete, remove chops from bags and pat completely dry
Chill in freezer for 5–7 min if desired for better sear control
Heat cast iron skillet or grill pan over high heat until smoking hot
Add high-smoke-point oil and swirl to coat
Sear chops for 60–90 sec per side until spices are toasted and aromatic
Add butter to pan, tilt and baste chops for 15–20 sec
Remove chops to a wire rack and rest for 3–4 min
To serve, spread mint yogurt sauce on plates
Arrange lamb chops over yogurt sauce
Garnish with pomegranate seeds, toasted pistachios, fresh mint leaves, and flaky salt
Notes
- •The spice rub can be applied up to 24 h ahead for deeper flavor penetration
- •Don't skip the searing step - it toasts the spices and adds incredible depth
- •Mint yogurt sauce can be made a day ahead and keeps well in the fridge
- •For a complete meal, serve with couscous or flatbread to soak up the sauce