Sous Vide Boneless Loin of Lamb with Mustard, Basil and Lemon

Many food products come across my kitchen counters and, most recently, a jar of mustard from France was handed to me with mustard with basil and lemon zest already in it. As great as it was, it's so much better when it is homemade. This is wonderful with boneless lamb loin and is a nice departure from the traditional rosemary. It just might be my new favorite!

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 136.4F / 58C

Ingredients

• 1 (1-pound) boneless lamb loin
• Salt and freshly ground black pepper
• 2 teaspoons extra virgin olive oil
• 1 tablespoon mild mustard
• 2 tablespoons finely chopped fresh basil
• 1 teaspoon lemon zest
• 1 small clove garlic, minced
• 1/2 teaspoon honey

Directions

1. Set the Anova Sous Vide Precision Cooker to 136.4ºF (58ºC).
2. Season lamb with salt and pepper. Heat oil in a large skillet over medium-high heat. When the oil is shimmering, add the lamb and sear until well-browned on all sides. Transfer to a plate and let cool for 10 minutes.
3. Transfer lamb to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours (for medium-rare).
4. About 5 minutes before the lamb is finished, mix the mustard basil, lemon zest, garlic, and honey in a small bowl.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat dry. Discard cooking liquid. If the loin was tied with butcher's twine, cut and remove strings. Heat broiler to high.
2. Spread mustard mixture over the top of the lamb and place on a foil-lined baking sheet. Broil, watching carefully, until mustard is browned, 3 to 5 minutes.
3. Let lamb rest for 5 minutes. Slice and serve.