Sous Vide Lamb Loin with Cranberry Chutney

This loin of lamb—really, the rack without the bones—is a tender meat that works great for this recipe. I love using the Anova Precision Cooker because it cooks lamb perfectly every single time. The cranberry chutney garnished with a bit of green rosemary makes this recipe great for the Holiday season (though really, you can enjoy at any time). Have leftovers? Don't be afraid to enjoy on a sandwich. It's that good. Note: Make sure you're using real ginger beer, like those from Goslings or Barritt's, in this recipe. The bite of the ginger in these brands makes a difference. Don't use “ginger ale.” The cranberry chutney can be made at least 3 days in advance. Store in the refrigerator, and let come to room temperature before using.

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: 00:40

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• 1 (1-pound) boneless lamb loin roast
• Salt and freshly ground black pepper
• 1 tablespoon chopped plus 2 whole sprigs fresh rosemary
• 1/2 tablespoon unsalted butter
• 1 1/2 tablespoons vegetable oil
• 1 medium red onion, thinly sliced
• 12 ounces fresh cranberries
• 1 cup ginger beer
• 1/2 cup turbinado sugar
• 2 tablespoons balsamic vinegar

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
2. Season lamb with salt, pepper, and chopped fresh rosemary. Place in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours, or up to 3 hours.
3. While lamb cooks, make the cranberry chutney: Heat the butter and 1 1/2 teaspoons oil in a medium saucepan over medium-high heat.
4. Add the red onion and cook until softened, about 5 minutes.
5. Add the cranberries, ginger beer, sugar, and 1 rosemary sprig. Bring to a boil, reduce heat to low, and cook until cranberries have popped and chutney has thickened, about 30 minutes.
6. Remove the chutney from the heat. Discard the rosemary sprig and stir in the balsamic vinegar. Season to taste with salt. Let cool to room temperature for serving.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat very dry with paper towels.
2. Heat remaining tablespoon oil in a heavy skillet over medium-high heat. When the oil is shimmering, add the lamb. Sear until well-browned on all sides, 3 to 5 minutes. Transfer the lamb to a cutting board and let rest for 5 minutes.
3. Thinly slice the lamb. Serve with cranberry chutney, garnished with additional rosemary if desired.