Sous Vide Lamb Loin With Potato Galette Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 135°F (57°C).
• STEP 2.Season the lamb loin with salt, pepper, and your choice of herbs and spices.
• STEP 3.Place the seasoned lamb loin in a vacuum-sealed bag and seal it.
• STEP 4.Submerge the bag in the preheated water bath and cook for 2-3 hours.
• STEP 5.Remove the lamb loin from the bag and pat it dry with paper towels.
• STEP 6.Heat a skillet over medium-high heat and sear the lamb loin for a few minutes on each side.
• STEP 7.Let the lamb loin rest for a few minutes before slicing.
• STEP 8.For the potato galette, thinly slice potatoes and layer them in a greased skillet.
• STEP 9.Cook the potato galette over medium heat until golden and crispy on both sides.
• STEP 10.Slice the lamb loin and serve it with the potato galette.

Cooking Tips

• You can marinate the lamb loin before cooking it sous vide for extra flavor.
• If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method.
• Make sure to pat the lamb loin dry before searing to achieve a nice crust.

Storage and Serving

• Leftover sous vide lamb loin can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb loin in a sous vide water bath at 135°F (57°C) for 30 minutes.
• Serve the lamb loin with the potato galette and your choice of sautéed vegetables or salad.