Sesame Sous Vide Lamb Backstrap
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
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
-
Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
-
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.
-
Finishing Steps
-
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.
-
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.
-
Step 2
Transfer to a cutting board and slice into bite-sized pieces. Serve, garnished with sesame seeds and red pepper flakes.