Lamb salmon in horseradish oil sous vide

Ingredients for 2 servings:

• 2 lamb loins (200 g each)
• Oil for frying
• 50 g horseradish, freshly grated
• 100 ml olive oil
• 50 ml pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

For the horseradish oil: Mix the freshly grated horseradish with olive oil and pumpkin seed oil and place it in a zip-lock bag. Let it steep in hot water at approximately 50°C for 40 minutes. For the lamb loins: Preheat a water bath to 58°C. Sear the lamb loins in the oil, then place them in a sous-vide-compatible bag and pour the horseradish oil over them. Vacuum-seal the lamb loins and let them steep in the sous-vide water bath for 40 minutes. Slice the lamb loins and serve with the grated horseradish in oil.