Sous Vide Boneless Loin of Lamb with Mustard, Basil and Lemon
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 ...
Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 136.4ºF (58ºC).
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.
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).
About 5 minutes before the lamb is finished, mix the mustard basil, lemon zest, garlic, and honey in a small bowl.
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.
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.
Let lamb rest for 5 minutes. Slice and serve.