LITTLE LOIN LAMB

SOUS VIDE LAMB LOIN w/ PORTOBELLO RED WINE GRAVY

FEEDS: 4

TIME: 3 HOURS IN SOUS VIDE, 20 MINUTES FOR GRAVY AND ABOUT 15 MINUTES WORTH OF PREP.

Sous vide is a method of cooking where you cook food to the temperature you desire inside a vacuum sealed bag with an immersion wand water circulator. These used to be pretty pricey but recently they have dropped down and you can get good working models around the $100 range.

This dish looks pretty fancy and intense but since most of it involves waiting 3 hours for the sous vide machine, it is easier than it looks. We are going to bread our lamb loins for the contrast in texture, melt in your mouth meat with a crunchy outside. You could just sear it and serve if you like instead. Then serve with sides of your choice.

TOOLS NEEDED:

Sous vide wand, pot, vacuum sealer and bags. Frying pan, sheet pan and a sharp knife.

INGREDIENTS:
for the sous vide bag:

Lamb Loin: 2
Butter : ½ cup
Red Onion: ½
Parsley: 3 or 4 sprigs
Garlic: 1 clove
Lemon: 1
Salt: to taste
Pepper: to taste

to finish the lamb loin:

Dijon: 2 tbsp
Butter: ½ cup
Panko: 2 cups

DIRECTIONS
for the lamb:

Leave your butter out to soften to room temperature.
Trim the fat and silverskin from your lamb loins. Silverskin in the shiny connective tissue under your fat. It does not melt, so slide your knife underneath it and cut it away.
Mince your garlic, small dice your onion, and chop your parsley. Stir them into softened butter along with the juice from the lemon.
Coat your lamb loins in the butter mixture and seal them into vacuum seal bags
Set your sous vide machine to 3 hours at 140 degrees F.
Melt the remaining ½ cup of butter and use it to moisten the panko breadcrumbs.
When you pull the lamb loin out of the sous vide machine, open the bags and reserve the liquid after removing the lamb. Sear the outside on all sides on high heat.
Set your oven to broil at 425 degrees F.
Rub the lamb in dijon mustard and then roll into the panko and butter mixture. Pressing the crumbs on to make them stick.
Place the coated lamb on a sheet pan and broil in the oven. Keep turning the lamb to crisp your bread crumbs on each side. Takes about 2 mins per side depending on how close you have it to the broiler. Keep a close eye on it.
When it is nice and golden brown on all sides pull it out and let it rest for a few minutes. After that it is ready to serve.

INGREDIENTS
for the portobello gravy:

Portobello Mushrooms: 2
Red onion: ½
Red Wine: ½ cup
Flour: 2 tbsp
Reserved lamb and butter liquid from the sous vide bags
Thyme: few sprigs
Rosemary: few sprigs

DIRECTIONS:
for the portobello gravy:

Mince your onion, clean and cut your portobello into bite sized pieces. Turn your pan onto medium high to heat up.
Sauté the onion in the same pan you seared the lamb in until translucent.
Add your mushrooms and sauté until tender.
Pour your wine into the hot mushroom and onion mixture. Use your spatula to scrape up any charred pieces left in the pan from the meat. This step is called deglazing the pan.
Once you have everything scraped up off the bottom of the pan and the wine reduced by half, add the flour stirring vigorously to prevent clumping.
Add the liquid from the lamb sous vide bags that you reserved earlier and a few sprigs of thyme and rosemary.
Stir almost constantly as the mixture thickens. It is done when the taste of flour is cooked out and your gravy is about your desired consistency. About 15 mins. Thin with stock or water if necessary.
Taste and adjust seasoning at the end with salt and pepper.

BELOW IS THE SONG THAT INSPIRED THE NAME…

by Felicia - Sous Vide Lamb Loin