For the lamb
- 2 Merino lamb loin fillets
- Salt to taste
- 4 tablespoons (56 g) Unsalted butter
- 1 tablespoon (15 ml) high-smoke point oil (peanut, grapeseed, corn, ricebran)
For the tapenade
- 2 cups green olives (350 g) (Castelvetrano or similar)
- 1 large orange, for zest and juice (¼ cup juice needed)
- ½ teaspoon (5 ml) red chile flakes
- 1 tablespoon (15 ml) capers, drained and rinsed
- 1 teaspoon (5 ml) raisins
- 1/3 cup (80 ml) extra virgin olive oil
- 1 tablespoon (15 ml) red wine vinegar
- 1/8 teaspoon (0.6 ml) anchovy paste
- 2 teaspoons (10 ml) fresh rosemary leaves
- 1 cup (40 g) fresh flat leaf parsley
- ¼ teaspoon (1.25 ml) sea salt
- Fresh rosemary leaves
- Finely sliced orange zest
- Black olives, pitted
- Alaskan flake sea salt or fleur de sel
- Fill and preheat the SousVide Supreme water oven to 132F/55.5C or your preferred temperature for lamb (see Time and Temperature Chart.)
- Trim the fat cap from the merino loin fillets and season them to taste with salt.
- Put each fillet into a cooking pouch, along with 2 tablespoons (28 g) of the butter and vacuum seal.
- Submerge the pouches in the water bath to cook for at least 1 hour. (Up to 3 should not affect the textural quality.)
- Put all the tapenade ingredients in a blender and process, stopping and stirring as necessary, until well combined and chopped to the desired consistency.
- When the lamb has cooked and your are ready to serve, heat a cast iron skillet or frying pan with the high smoke point oil over medium-high heat.
- Remove the fillets from the pouch, pay dry with paper towels and briefly sear them on all sides, just long enough to develop a nice brown crust.
- Spread some tapenade on plates or platters.
- Slice the merino loins against the grain and layer the slices above the tapenade.
- Garnish with the orange zest, rosemary leaves, black olives and flake salt.
Suggested wine pairing : Cabernet Franc