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.
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.
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.
Serve with boiled potatoes and a vegetable garnish of your choice.
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.