(Pork Tenderloin)

Lamb Chops

2 rack of lamb, frenched
2 cloves garlic, crushed

Basil Chimichurri

1 cup fresh basil, finely chopped
1 shallot diced
1-2 clove of garlic, minced
1 tsp red chili flakes
1/2 olive oil
3 tbs red wine vinegar
1/4 tsp sea salt
1/4 tsp pepper


1. Combine all of the basil chimichurri ingredients in a bowl and mix well (or use a food processor). Season to taste. Cover and refrigerate to let flavors blend together.
Lamb Chops – Sous Vide

1. Set sous vide temperature to 56 degrees celcius. Season lamb liberally with salt and pepper. Vacuum seal lamb with crush garlic and sous vide for 2 hours.

2. After 2 hours, remove lamb chops from bag and dry well with a paper towel. Sear with torch or scalding hot well oiled pan. Slice the lamb between the bones and liberally top with basil chimichurri sauce. Enjoy!

Lamb Chops – Grilled

1. Slice the raw lamb between the bones and season with salt and pepper.

2. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2
minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

3. Top with the basil chimichurri and enjoy with a glass of O’Brien Estate Cabernet Sauvignon!