in Recipes

Lamb loin with capers

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Ingredients for 2 servings:

  • 2 lamb loins, approx. 250 g
  • 2 tbsp, heaped capers
  • 20 g sour cream butter

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Sous vide

Finely chop the capers. Grill the lamb loin in a grill pan over high heat on each side. A grill pattern should appear. Then cool the meat quickly, e.g. in the refrigerator. Tip: Add some of the capers to the grill pan to enhance the caper flavor. Vacuum-seal the cooled meat with the capers and butter and return it to the refrigerator. Preheat a water bath to 59°C. Remove the meat from the refrigerator 1 hour before eating and let it simmer in the water bath for 40 minutes until cooked through. Serve with mashed potatoes. Tip: The lamb is easy to prepare in advance, even for several people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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