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lamb loin sous vide

Lamb loin confit sous-vide

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Sous vide cooking 2 hours
Total Time 2 hours 40 minutes
Course Meat & Poultry
Cuisine Mediterranean
Servings 4 people
Calories 343 kcal

EQUIPMENT (click pictures for details)

Ingredients
 
 

Instructions
 

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.
    lamb loin sous vide
  • Place the bag in a prewarmed water bath of 62°C and set the timer for 2 hours.
    lamb loin sous vide
  • When the time is up, remove the bag from the water bath and immerse in iced water to cool.

Service time

  • 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.
    lamb loin sous vide
  • Serve with boiled potatoes and a vegetable garnish of your choice.
    lamb loin sous vide

Notes

  • 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.

Nutrition for 1 portion

Calories: 343kcalProtein: 37gFat: 21gCholesterol: 116mgSodium: 119mgCalcium: 21mgIron: 3mg
Keyword slow cooking, sousvide, vacuum
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