Sous Vide Grilled Lamb Chops
I've been making these lamb chops since an Armenian shopkeeper in Glendale shared the marinade with me, and they have never once disappointed. The paste — Aleppo pepper, tomato, red onion, garlic, herbs — goes on generously before the chops go into the sous vide at 130°F for two hours. Then a completely dry surface, a dusting of Mrs. Rubin's Black Magic, and 30 seconds per side on a grill at 500°. Perfectly rare, perfectly charred. I've got the full recipe and all the process shots over at The Good Plate. https://the-good-plate.com/sous-vide-grilled-lamb-chops/