Lamb Chops (Sous Vide)

Did you know you can Sous Vide with the Duo Crisp? Then simply swop the lids and finish under the air fryer lid!
 
“Sous Vide is gentle cooking in a moderate temperature water bath, as opposed to roasting in a conventional oven with a dry heat. It retains all the juicy flavours within the bag and cooks the food evenly over an extended time…
 
Here’s my recipe for the juiciest Marinated Spiced lamb chops with a zippy herb yoghurt. You’re going to lick your lips!”

- Di, Bibby's Kitchen
 
Serves 4-6
 
Marinade
 
60ml (1/4 cup) olive oil
45ml (3 tablespoons) fresh lemon juice
zest of 1 lemon
2 cloves garlic, bruised
5ml (1 teaspoon) dried oregano
10ml (2 teaspoons) ground coriander
7.5ml (1 1/2 teaspoons) smoked paprika
1/2 teaspoon dried red chilli flakes
5ml (1 teaspoon) sea salt flakes
1/4 teaspoon freshly ground black pepper
2 sprigs rosemary
3 bay leaves
 
8-10 lamb chops
olive oil, for grilling
lemon cheeks, to serve
Herbed yoghurt
 
250ml (1 cup) Double cream plain yoghurt
15ml (1 tablespoon) lemon juice
a handful of fresh mint, flat leaf parsley and dill, roughly chopped
salt, to taste
 
For the marinade, place all the ingredients in a small bowl and mix to combine. Rub the marinade over the lamb chops and place in a shallow dish. Cover and chill overnight. Bring the meat to room temperature before cooking Sous Vide.
 
Place the lamb chops in a Stasher Bag or zip lock bag. Extract as much air as possible, then press the seal closed.
 
Place the steam rack on the base of the Instant Pot Duo Plus inner pot and fill with warmish tap water, up to the 2/3 PC MAX line. Place the lid on and secure to close.
 
Select the Sous Vide Function. Using the +/- keys, set the temperature to 60º C (140F). Press the Sous Vide Function again and set the cooking time to 2 hours. The “ON” display indicates the water is heating. Once the cooker beeps, the water is at the correct temperature.
 
Open the lid and place the Stasher Bag in the water ensuring the seal is just above the water level. Place the lid on and turn to close. Once the cooking time is up, open carefully and remove the Stasher Bag. Allow to cool in the bag for 10 minutes before removing the lamb chops, reserving the marinating juices for later.
 
Pat the meat dry with kitchen towel and season lightly with salt.
 
Heat 1 tablespoon olive oil in a wide-based pan until hot. Brown the lamb chops over a high heat on both sides until golden. Deglaze with the reserved marinade and reduce until sticky. Alternately, brush the chops with olive oil and grill over hot coals while basting with the reserved marinade.
 
Serve with herb yoghurt and lemon cheeks.