Sous Vide Lamb Loin with Cranberry Chutney
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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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
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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.
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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.
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Step 4
Add the red onion and cook until softened, about 5 minutes.
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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.
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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.
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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 and pat very dry with paper towels.
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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.
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Step 2
Thinly slice the lamb. Serve with cranberry chutney, garnished with additional rosemary if desired.