Sesame Sous Vide Lamb Backstrap
Tender sous vide lamb doesn't need a whole lot of fiddling with to be pretty great. This recipe is simple and celebrates the lamb with just a bit of Asian seasoning.
Ingredients
| 2 (8-ounce) | lamb backstrap (loin) steaks | |
| 2 tablespoons | 30 ml | extra virgin olive oil |
| — | salt and freshly ground black pepper | |
| 2 tablespoons | 30 ml | sesame oil |
| 1 teaspoon | 5 ml | sesame seeds |
| Pinch | dried red pepper flakes |
Instructions
Step 1 Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Step 2 Combine the lamb and olive oil in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
Finishing Steps
Step 1 When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag, pat dry, and season with salt and pepper. Discard cooking liquid.
Step 2 Heat sesame oil in a large skillet over medium-high heat. When the oil is shimmering, add the lamb and sear until well-browned on all sides.
Step 3 Transfer to a cutting board and slice into bite-sized pieces. Serve, garnished with sesame seeds and red pepper flakes.