Tandoori Lamb Chops - Sous Vide
Tandoori Lamb Chops (Sous Vide) | Dr. Terry Simpson
Tandoori Lamb Chops (Sous Vide)
Quick char for flavor, yogurt–spice marinade for depth, and a sous vide finish for perfectly tender chops.
Jump to: Ingredients · Method · Notes · Nutrition · Med-Diet Points
Ingredients
Chops
- 2–4 lamb loin chops per person
Marinade & Spices
- 2 inches fresh ginger, peeled
- 4 cloves garlic, peeled
- 4 green chiles, seeds removed
- Pinch of kosher salt
- 1 tsp hot chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 lemon, zest and juice
- 3 tsp saffron
- 3 Tbsp whole-milk yogurt
Method
- Heat grill & set bath: Preheat a grill or grill pan on high for at least 5 minutes. Set sous vide to 126°F / 52°C.
- Make paste: Blend ginger, garlic, green chiles, and a pinch of salt with a little water until smooth.
- Grill for char: Grill chops 2 minutes per side to develop color and grill marks. The interior stays underdone—perfect.
- Marinate: In a large bowl, cool chops with the yogurt. Add spice paste, saffron, lemon zest & juice, plus all dry spices. Rub to coat every surface.
- Bag & sous vide (45 min): Transfer chops and marinade to a vacuum or zip bag (water displacement works). Cook for 45 minutes at 126°F.
- Optional post-sear: For more crust, pat dry after the bath and sear 30–45 seconds per side in a lightly oiled, ripping-hot skillet or on the grill.
- Serve: Rest a couple minutes. Finish with lemon wedges and fresh herbs. Pair with plant-forward sides.
Notes & Tips
- Temperature preference: 126°F is very rosy. Many prefer 129–134°F for medium-rare; use your sweet spot.
- Post-sear = texture: A brief sear after the bath keeps the interior tender and the outside caramelized.
- Batching: This scales easily; don’t overcrowd the grill during the initial char.
- Leftovers: Freeze up to 3 months.
Nutrition (estimates)
Per 1 loin chop (~4 oz cooked), marinade largely discarded; values vary with chop size and trim.
| Calories | Protein | Carbs | Fat | Saturated | Fiber | Sodium* |
|---|---|---|---|---|---|---|
| ~300 | ~27 g | ~3 g | ~20 g | ~9 g | ~1 g | varies |
*Primarily from added salt and yogurt; adjust to taste and needs.
Mediterranean Diet Points
Red meat ≤ 4 oz = 1 point Olive oil + veggie sides = +1 point Add whole grains/legumes (farro, chickpeas) = +1–2 points
Let the chops be the accent; build the plate around plants and extra-virgin olive oil.