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Lamb loin with tarragon, reverse-cooked

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Ingredients for 2 servings:

  • 2 lamb loins (220 g each)
  • 1 tbsp, heaped tarragon, dried
  • 20 g sour cream butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Sear in the Beefer, cook sous vide

Fully preheat the Beefer grill. Grill the lamb loins in the Beefer grill at full heat for 30 seconds on each side. Then cool the meat quickly, e.g., in the refrigerator. Once cooled, vacuum seal it with the herbs and butter and return it to the refrigerator. Preheat the water bath to 58°C. One hour before eating, remove the meat from the refrigerator and let it simmer in the water bath for 40 minutes. 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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