This week on The Good Plate, we're making Sous Vide Grilled Lamb Chops — a recipe rooted in an Armenian shopkeeper's kitchen in Glendale, California, and built around Aleppo pepper, a semi-dried Syrian red pepper with a fruity, mildly smoky heat that you won't get from any other spice.

Adrienne walks through the paste marinade technique, the sous vide parameters for rare vs. medium-rare lamb, and the single most important step between the water bath and the grill: getting the surface completely dry. Skip it and you boil your lamb. Do it and you get one of the best crusts you'll ever put on meat.

This episode also touches on the quiet symbolism of lamb at Holy Week — the cracker for unleavened bread, the celery for bitter herb — and why this recipe works just as naturally on a Passover table as it does on an Easter one.

Full recipe and photos: https://the-good-plate.com/sous-vide-grilled-lamb-chops/

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