Garlic and Parsley Sous Vide Lamb Chop Bowl Recipe

Rich and meaty sous vided lamb chops pair wonderfully with a garlic, parsley and mint-based sauce. It keeps the dish light and highlights the flavor of the lamb. Adding grilled vegetables introduces more flavor and texture to the dish while the combination of quinoa and bulgur wheat makes it hearty.

Sous vide lamb chop bowl

Note: You can learn more about lamb chops from my article How to Sous Vide Lamb or view all my sous vide lamb articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Garlic and Parsley Lamb Chop Bowl Recipe

  • Published: June 18, 2019
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 131°F (55°C) for 2 to 3 hours
  • Serves: 4

Ingredients for Garlic and Parsley Lamb Chop Bowl

Sous vide lamb chop bowl 7
  • For the Lamb Chop

  • 1 pound lamb chops (450g)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme leaves
  • For the Garlic-Parsley Sauce

  • 2 cups lightly packed chopped fresh parsley
  • 10 to 15 fresh mint leaves
  • 2 cloves garlic, coarsely chopped
  • 1/2 cup olive oil
  • 1/2 cup water
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • For the Grilled Vegetables

  • 2 zucchini
  • 2 red bell peppers
  • 2 orange bell peppers
  • 2 sweet onions
  • 1 pound snap peas (450 grams)
  • To Assemble

  • 1 cup cooked quinoa
  • 1 cup cooked bulgur wheat
  • 1/4 cup chopped fresh basil leaves
  • 12 nasturtium blossoms, optional

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Cooking Instructions for Garlic and Parsley Lamb Chop Bowl

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Lamb Chop

Preheat a water bath to 131°F (55°C).

Mix together the dried spices in a bowl. Lightly salt and pepper the lamb chops then sprinkle with the spices. Place in a sous vide bag with the rosemary and thyme then seal the bag. Cook for 2 to 3 hours, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Garlic-Parsley Sauce

Place all the ingredients in a blender or food processor and process until smooth. Salt and pepper to taste.

Sous vide lamb chop bowl 3

For the Grilled Vegetables

Remove the stem from the zucchinis and cut in half length-wise. Remove the stem and seeds of the peppers then cut into whole sides. Toss the zucchini and peppers with olive oil then salt and pepper them.

Cut the onions into slabs, trying to keep the rings from separating for easy grilling. Brush with olive oil then salt and pepper them.

Toss the snap peas with olive oil then salt and pepper them.

Cook all the vegetables on the grill, or under a broiler, until they have taken on color and become tender. Remove from the heat and cut the zucchini, peppers, and onions into strips.

To Assemble

Remove the cooked lamb chops from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the lamb then quickly sear it until it starts to brown.

Place the quinoa and bulgur in a bowl along with the grilled vegetables. Drizzle with the garlic-parsley sauce and top with the lamb chops. Sprinkle with basil leaves and nasturtium blossoms then serve.

Nutritional Information for Garlic and Parsley Lamb Chop Bowl

Sous vide lamb chop bowl 4
  • Calories: 651
  • Fat: 41g
  • Protein: 34g
  • Carbohydrate: 43g
  • Fiber: 11g
  • Sugar: 12g
  • Cholesterol: 85mg

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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