Sous Vide Herbed Lamb Loins

If you haven’t noticed…I’m absolutely loving my Sous Vide Supreme. The lamb loins were on sale at my local grocer so I bought 3 instead of 2. Normally one is enough for me (they are about 5 oz each with the bone). The sous vide ensures that these little lamb loins will be cooked to a perfect 134 degrees.

Prep: 5 min
Cook: 2-4 hrs
Serves: 2

Ingredients.

• 2-3 lamb loins
• 2 garlic cloves, minced
• 1 TBS fresh parsley, chopped
• .5 TBS fresh thyme, remove from stem
• .5 tsp sea salt
• .5 tsp pepper
• Butter

Instructions

1. Heat sous vide to 134 F.
2. Chop garlic and herbs and blend together with salt and pepper.
3. Coat loins with herb and garlic mixture on both sides.
4. Cut 3 slices if butter and place on top of loin
5. Vacuum seal loins separately in bags
6. Submerge in water bath for a minimum of 2 hrs and max of 4 hrs.
7. Once done seat on hot oiled grill for 1 min on each side.

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