Teriyaki Lamb Skewers

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Christina Wylie

Koh Samui Thailand

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, ...

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Sous vide lamb is tender and gets an Asian element with the Teriyaki-inspired marinade. As skewers are easy to eat with your hands, these are great for lunch or an easy TV dinner. If you'd prefer the recipe to be ready faster, you can reduce the cooking time to 2 hours. 
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Ingredients for 2

  • 2 (8-ounce) lamb backstop (loin) steaks, cut into 2-inch cubes

  • 1 tablespoon soy sauce

  • 1 tablespoon mirin

  • 2 tablespoons sesame oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Combine lamb, soy, and mirin 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 thread onto skewers. Discard cooking liquid.

    • Step 1

      Heat sesame oil in a large skillet over medium-high heat. When the oil is shimmering, add the skewers and sear on both sides until well-browned. Serve.

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140 F / 60 C Recipe Temp
Recipe Time
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