Time to get your Mediterranean diet going.  What better way than Lamb Chops?  I do this sous vide but you don’t need to.  Ok you do, lamb chops are really awesome sous vide.

Ingredients

• 4 Lamb loin chops
• 4 Sprigs Fresh Oregano
• Olive oil
• 1 Red Bell pepper seeded, cored and cut into hunks
• 1 Yellow onion sliced thick
• 4 cloves garlic in their skin
• 1 tbs lemon juice
• Feta, crumbled
• Salt and pepper

Directions

1. Heat bath to 136
2. Season chops
3. Put 2 chops with the leaves of 2 sprigs oregano in bag (2 bags needed for 4 chops)
4. Pour in a bit of olive oil (if you don’t have a chamber sealer, you could use butter instead)
5. Vacpac on medium suck
6. Sous vide for 2-3 hours
7. With 45 minutes left, heat oven to 350
8. Toss bell pepper, onion in some olive oil
9. Bake for 30 minutes with garlic on side
10. With 15 minutes left in the veggie cooking, heat a skillet
11. With 10 minutes left, evac chops
12. Open bags, pat dry
13. Sear 2 minutes a side
14. When done veggies are done, evac and put them in a pile
15. Slice the pile up. (Next time I may decide to dice instead)
16. Take garlic out of skins, toss with pepper/onion mix and lemon juice
17. Plate, putting pepper/onion/garlic mix on top or on side
18. Top with crumbled feta

Props

Based on a recipe from Diana Henry’s Simple.  She mashes the pepper, onion, feta mixture to make a Htipiti, which i hadn’t heard of before and didn’t look particularly appetizing from a quick google search.  I am probably wrong about that.

I also violated the food on top of other food plating principle, ah well.  it tasted good.