The other day we shared our zucchini chop and people were very curious about the results. Now we can say that it cooked up beautifully. Each silky ribbon kept a crisp-tender texture and absorbed some lovely caramelized flavors from the sear. We served this with a lamb chop that had been cooked in the CVap for 2 hours at 54°C. Then we cooled the chop, actually the whole rack down, in the blast chiller. When it was cold, we portioned it into double chops. We seared the cold meat in olive oil and then re-thermed it in the CVap for 15 minutes. When the inside temperature was warm we re-seared the chops in olive oil. As we let the lamb rest, we seared and basted the zucchini chops in the lamb-infused oil. We topped the zucchini with some of the juices from the resting lamb. We sliced the lamb and served a chop on the chop, finishing the lamb with coarse salt, black pepper, and a drizzle of olive oil. The double chop was a delicious evolution of an idea.
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