MARINADE
2 inches of fresh ginger (peeled)
4 cloves of garlic (peeled)
4 green chillies (seeds removed)
1 pinch of salt
1 tsp hot chilli powder
1 tsp ground cumin 
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
1 lemon (juice and zest)
3 tsp of saffron 
3 tbsp whole milk yoghurt

2-4 Lamb chops Per Person (I use loin chops)

OTHER PREP

Start your grill or place grill pan on range top at high heat

Sous Vide water bath set at 126 degrees F.

METHOD

Blend the ginger, garlic, chilli and salt with a little water until it becomes a paste.

GRILL THE CHOP

Heat a grill until it has been heated for at least five minutes

Using a grill that is heated Grill the chops for two minutes per side (get some nice grill marks on them). The outside of the chop is ready but not the inside. 

Place the chops into a large bowl add the yogurt to cool off the chop. Then add the paste rubbing well into the meat. 

Add the saffron, lemon juice and zest rubbing well into the meat.

Combine the dry spices  and pour over the chops. Work the sauce into the meat until every chop has a good covering.

SOUS VIDE

Sous Vide water bath to 126 degrees F

Place the chops with the sauce into a sealable bag and seal. 

Put into the Sous Vide. They will need 45 minutes. 

You can take longer if you need to.

LEFTOVERS:

Freeze- they are good for three months