Sous Vide Lamb Loin with Cranberry Chutney

(106)

Barbara Freda

Charlotte NC

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 ...

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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.
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Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).

  • Step 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.

  • Step 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.

  • Step 4

    Add the red onion and cook until softened, about 5 minutes.

  • Step 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.

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      Thinly slice the lamb. Serve with cranberry chutney, garnished with additional rosemary if desired.

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135 F / 57.2 C Recipe Temp
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