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Sous vide cooked lamb loin with potato gratin

updated

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Ingredients for 3 servings:

  • 3 saddles of lamb, boned (lamb loins)
  • 500 g potatoes
  • 3 rosemary sprigs
  • 1 cup of cream, approx. 200 g
  • 3 chili peppers
  • 1 egg(s)
  • n. B. Thyme
  • ⅛ liter milk
  • 3 cloves garlic
  • e.g. salt and pepper
  • e.g. olive oil

Instructions

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

First, vacuum seal each lamb loin with 1 garlic clove, 1 rosemary sprig, a sprig of thyme, and a little olive oil. Cook sous vide for about 60 minutes at 54°C. Meanwhile, peel the potatoes, slice them thinly, and place them in a casserole dish. Whisk together the cream, milk, and egg and season with salt and pepper. I like spicy food, so I added 3 small chilies. Pour the liquid over the potatoes, spread the cheese on top, and place the dish in the oven at 200°C fan-assisted for about 45 minutes. Once the meat is done, remove it from the vacuum seal and sear it all over. Serve.

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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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