Sous-vide lamb loin

6 servings

180 minutes

Sous-vide lamb rack is an exquisite dish of French cuisine that combines the tenderness of meat with subtle aromas of herbs and fruity acidity. The sous-vide technique preserves the juiciness of the lamb while revealing its rich flavor. Rosemary and basil add fresh spicy notes, while narsharab sauce contributes delicate sweetness with a hint of pomegranate. This dish is perfect for festive dinners and showcases the chef's skill. After slow cooking, the meat is seared or grilled to a crispy crust, creating a contrast of textures. It is served with light sides and red wine that complements the flavor of the lamb. Sous-vide lamb rack is a gastronomic delight that will please true connoisseurs of fine dining.

Energy value per serving

• Calories: 968.1
• Proteins: 34.3g
• Fats: 91.3g
• Carbohydrates: 2g

Ingredients

• Rack of lamb: 1.5 kg
• Fresh rosemary: to taste
• Dried basil: to taste
• Narsharab sauce: 1 tbsp

Cooking steps

1. Pack all components in vacuum packaging and cook sous vide at 57 degrees for 3 hours.

   Required ingredients:

   • Rack of lamb: 1.5 kg
   • Fresh rosemary:  to taste
   • Dried basil:  to taste
   • Narsharab sauce: 1 tablespoon

2. Place the pork chop in the pan and remove all the greens.

   Required ingredients:

   • Fresh rosemary:  to taste
   • Dried basil:  to taste

3. Scorch with an open flame or fry in a pan until golden brown.

   Required ingredients:

   • Rack of lamb: 1.5 kg