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 ...
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
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
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.
While lamb cooks, make the cranberry chutney: Heat the butter and 1 1/2 teaspoons oil in a medium saucepan over medium-high heat.
Add the red onion and cook until softened, about 5 minutes.
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.
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.
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.
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.
Thinly slice the lamb. Serve with cranberry chutney, garnished with additional rosemary if desired.