Moroccan Lamb Chops with Prunes and Honey
Ingredients
| 2 | (4-ounce) lamb loin chops | |
| — | Salt and freshly ground black pepper | |
| 1 teaspoon | 5 ml | Ras El Hanout spice blend |
| 4 | prunes | |
| 1 tablespoon | 15 ml | honey |
| 1 teaspoon | 5 ml | extra virgin olive oil |
Instructions
Ingredients for 2
Step 1: Set the Anova Sous Vide Precision Cooker to 134ºF (56.5ºC). Step 2: Season the lamb chops with salt and pepper. Step 3: Rub the lamb chops with Ras El Hanout. Step 4: Place lamb chops in a medium zipper lock bag. Step 5: Add the prunes and honey to the bag. Step 6: Seal the bag using the water immersion technique. Step 7: Place in the water bath and set the timer for 2 hours. Step 8: When the timer goes off, remove the bag from the water bath. Remove the lamb chops from the bag. Reserve the prunes and cooking liquid. Pat the lamb chops dry with paper towels.
Finishing Steps Step 1: Heat a large cast iron skillet over medium-high heat for about 5 minutes. Add olive oil to the skillet and turn to coat. Add the lamb chops and sear until well-browned, about 30 seconds per side. Step 2: Transfer to a serving plate and let rest for 5 minutes. Drizzle some of the cooking liquid from the bag over the chops. Serve with prunes and your favorite side dish. Enjoy!
From https://recipes.anovaculinary.com/recipe/moroccan-lamb-chops-with-prunes-honey