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Sous Vide Barnsley Chop | Recipe by sousvidetools.com

Sous Vide Barnsley Chop with Sundried Tomato Pesto and Grilled Fennel

Sous Vide Barnsley Chop with Sundried Tomato Pesto and Grilled Fennel Lamb
  • COOK TIME: 1 Hour
  • PREP TIME: 1 Hour


  • 4 x 280g Barnsley Chops
  • 150g Soaked Sundried Tomato
  • 1 Clove Garlic
  • ½ Bunch Basil
  • 70mls Olive Oil
  • 3 tbsp. White Wine Vinegar
  • 2 Bulbs Fennel – trimmed and cut into diagonal slices
  • ¼ Tsp Fennel Pollen
  • Zest of 1 Orange




This sous vide dish is simple to create for a quick meal. The sundried tomato adds a little richness to the plate.


  1. In a blender, blend the soaked tomatoes, garlic, basil and parmesan with a little olive oil and the vinegar to create a pesto of tomato. If the pesto is too thick let down with the soaking juices from the tomato
  2. Season the lamb with salt and pepper and place in a vacuum pouch. Seal and cook at 56 degrees for 1 hour (medium rare) or 62 degree for 40 minutes (medium)
  3. Drizzle the fennel with olive oil, the fennel pollen and orange zest then grill for 2 minutes either side until soft and golden brown. Season to taste
  4. Take the lamb from the pouch and in a hot griddle pan caramelise until dark brown and, ensuring to crisp the fat especially
  5. To serve, place the lamb on a platter spoon on the sundried tomato pesto and add the roasted fennel
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