Sesame Sous Vide Lamb Backstrap
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Ingredients for 2
2 (8-ounce) lamb backstrap (loin) steaks
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons sesame oil
1 teaspoon sesame seeds
Pinch dried red pepper flakes
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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Step 2
Combine the lamb and olive oil in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag, pat dry, and season with salt and pepper. Discard cooking liquid.
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Step 1
Heat sesame 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.
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Step 2
Transfer to a cutting board and slice into bite-sized pieces. Serve, garnished with sesame seeds and red pepper flakes.