Lamb loin is the rack without the bones, the meat is lean, tender and very tasty. The sous-vide cooking technique is the perfect way to cook this piece of meat evenly.
Why sous-vide cooking?
- While the cooking process takes longer compared to traditional preparations, the sous-vide machine or precision cooker does most of the work meaning this hands-off cooking method leaves you with spare time to do other things.
- You can prepare and cook your meat in advance and enjoy stress-free hours on the day of serving.
- The meat is cooked evenly and to perfection. The lamb loin will be nicely pink throughout and only a short process of searing is required just before serving.
- Vacuuming food and cooking sous-vide means learning a new technique which will make your life easier, especially if you like to cook larger pieces of meat or if you host many parties.
Seasoning before sous-vide cooking
To produce intense flavours, vacuum seal all seasoning, herbs or marinades together with the meat just before cooking. If you forget then season the meat when searing just before serving. In this case the flavours will be more subtle.
Lamb loin confit sous-vide
Prepare the lamb
- Rub the lamb loin with salt, pepper, olive oil and the fresh rosemary.Place the lamb into the sous-vide pouch and vacuum seal the bag.
- Place the bag in a prewarmed water bath of 62°C and set the timer for 2 hours.
- When the time is up, remove the bag from the water bath and immerse in iced water to cool.
- Heat up the broiler or the upper grill in the oven and place the lamb under the broiler for 10 minutes or until it becomes a brown all over. The lamb fat will melt and the tissue becomes crispy.The lamb can also be seared in a pan and basted regularly.
- Serve with boiled potatoes and a vegetable garnish of your choice.
- The lamb loin can be cooked and refrigerated up to 15 days in advance in the sealed bag.
- With the sous-vide technique it is easy to organise and prepare for dinner parties.