Tag Archives: sous vide lamb

Maple and Fig Lamb Ribs

… with Goat Cheese and Walnut Dust Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 5 INGREDIENTS For the ribs 1/4 cup (60 ml) vegetable oil 2 garlic cloves, peeled and minced 4 tablespoons finely (60 ml) chopped rosemary 2 tablespoons (30 ml) fennel pollen 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) cayenne, divided use 2 1/2 teaspoons (12.5 ml) salt, divided use 2 half racks lamb ribs For the fig syrup ½ cup (120 ml) fig preserves ¼ cup (60 ml) maple syrup ¼ cup (60 ml) Champagne vinegar For garnish (dust) 10 ounces (285 … Read More

Lamb with Tomato Confit

Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 1 rack fresh lamb (American, New Zealand, or Scottish) 1 tablespoon (15 ml) kosher salt (divided use) 1 teaspoon (5 ml) ground black pepper 2 sprigs rosemary 1 pint cherry or heirloom tomatoes ½ bunch mint ¼ cup (60 ml) olive oil 2 cloves garlic, peeled 1 teaspoon (5 ml) chile flakes DIRECTIONS Fill and preheat the Sous Vide Supreme water oven to 136F/58C. Season the lamb evenly with salt and pepper, put into a cooking pouch with the rosemary sprigs and vacuum seal fully. Submerge the pouch in … Read More

Rack of Lamb with Pomegranate-Coffee Sauce

Recipe and photo courtesy of Liz Harris (Floating Kitchen) Serves 4 to 6 INGREDIENTS For the lamb 1 cup (240 ml) warm coffee 1/4 cup (150 g) brown sugar, packed 1/4 cup (120 ml) balsamic vinegar 2 cups (480 ml) pomegranate juice 2 racks (about 1 pound/0.9 kg each) of lamb, frenched Salt and pepper 2 sprigs fresh rosemary 1 tablespoon (14 g) butter DIRECTIONS At least 4 hours or up to overnight in advance, marinate the lamb. In a medium bowl combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the … Read More

Lamb Rump Steaks

… with creamed savoy cabbage and potato fondant Courtesy of Jack Lucas (MasterChef UK winner) Serves 4 INGREDIENTS For the potato fondants 8 Maris Piper (or Yukon Gold) potatoes 10 tablespoons (150 g) butter 1 can (14 ounce/400ml) chicken stock 3 cloves garlic, peeled 1 sprig fresh thyme For the lamb 4 (8 ounce/227 g) lamb rump steaks salt and pepper, to taste 2 tablespoons (30 ml) red currant jelly For the cabbage 1 head Savoy cabbage 2 leeks 7 ounces (200 g) smoked pancetta or smoked back bacon 10 ounces (300 ml) double cream 8 ounces (250 ml) chicken … Read More

Lamb Tikka Shaslick (Lamb Kebab)

Courtesy of Sam Hussain (Café Rickshaw) Serves 4 INGREDIENTS For the tikka marinade 2 tablespoons (30 ml) ginger and garlic paste 2 tablespoons (30 ml) ground garam masala 1 teaspoon (5 ml) ground cayenne pepper 2 tablespoons (30 ml) lemon juice 1 small onion, peeled and chopped Salt, to taste For the lamb 2 pounds (.9 kg) boneless leg of lamb, cut into 2-inch/5 cm pieces 1 medium onion, peeled, cut into thick wedges 1 large tomato, stemmed and cut into thick wedges 1 medium bell pepper, stemmed, seeded, and cut into pieces 4 metal or water-soaked bamboo skewers For … Read More

Merino Loin Fillets with Fennel Compote and Orange and Olive Salad

Serves 4 INGREDIENTS For the lamb: 2 Merino lamb loin fillets 4 sprigs fresh thyme 2 bay leaves 2 (2-inch/5 cm) pieces of orange peel 1 tablespoon (15 ml) extra virgin olive oil 1 tablespoon (14 g) unsalted butter ¼ teaspoon (1.25 ml) salt Freshly ground black pepper 1 tablespoon (15 ml) high-smoke point vegetable oil for searing the loins For the fennel compote: 2 cups (650 g) fennel bulb, medium-diced ¼ cup (60 ml) extra virgin olive oil ½ teaspoon (2.5 ml) fennel seeds, roughly chopped ½ teaspoon (2.5 ml) salt 1 teaspoon (5 ml) honey ¼ teaspoon (1.25 … Read More

Togarashi Crusted Rack of Lamb

With compressed watermelon, faro, olive, and watercress salad Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 (easy to make multiples, but keep one rack to the pouch) INGREDIENTS For the lamb 1 Frenched rack of lamb sea salt and pepper to taste Togarashi rub For the togarashi rub 1 tablespoon (15 ml) black sesame seeds 1 tablespoon (15 ml) white sesame seeds 1/2 tablespoon (7.5 ml) orange zest 1 tablespoon (15 ml) white poppy seeds 1/2 tablespoon (7.5 ml) Hungarian paprika 1/2 tablespoon (7.5 ) ancho chile powder or ground dried bird chile 1 tablespoon (15 ml) crushed Szechwan pepper … Read More

Rack of Lamb with Herb Butter

Serves 4 INGREDIENTS For the lamb 2 lamb racks, Frenched Salt and pepper to taste finely minced fresh rosemary or herbes de Provence For the herb butter 2 tablespoons (30 ml) butter 1 clove garlic, peeled and pressed 1/2 teaspoon (2.5 ml) onion powder 1 teaspoon (5 ml) fresh rosemary leaves, minced 1 teaspoon (5 ml) fresh chives, minced 1 teaspoon (5 ml) fresh mint, minced 1 tablespoon (15 ml) grated Parmesan   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 134°F (56.5°C). Sprinkle both sides of the racks or chops liberally with salt, pepper, and rosemary. Put … Read More

Sous Vide Birria (Mexican Goat) with Tomatillo Salsa

Courtesy of Sally McColl (svkitchen.com) Serves 6 as a stew or 8 as tacos, with enough for some seconds INGREDIENTS 6 pounds (2.7 kg) goat shoulder, bone in, trimmed of excess fat 1 tablespoon (15 ml) each sea salt and freshly ground black pepper 4 dried ancho chiles 4 dried guajillo chiles 4 dried chiles negro (dried Pasilla) or cascabel chiles 1 dried chipotle chile 12 garlic cloves, skin left on 3 dried smoked tomatoes, optional (I’ve only found them at my farmers’ market; if you don’t have them, just omit) 2/3 cup (180 ml) cider vinegar 1/2 medium yellow … Read More

Rack of Lamb with Mixed Vegetables

Courtesy of John Loydall – Food blog Serves 2 to 4 INGREDIENTS For the lamb 1 rack of lamb (6 to 8 bones) salt and pepper to taste 1 bay leaf 1 sprig rosemary 2 or 3 sprigs thyme For the vegetables 3 carrots, peeled and sliced lengthwise 4 shallots, peeled and quartered 2 baby leeks, washed well, trimmed, and sliced 3 baby cauliflowers, washed well and trimmed ½ cup (60 g) dried broad (fava) beans ½ cup (60 g) dried flageolet 2 radishes, washed well and trimmed Leaf lettuces – rocket, mustard, etc ½ teaspoon (2.5 ml) each salt and black pepper, … Read More

Lamb Chops with Garlic and Fresh Herbs

Recipe courtesy of Tom and Lynda Rydall (svkitchen.com) Serves 2 (recipe easily doubles or triples) INGREDIENTS 4 (3-ounce/84g) bone-in loin lamb chops 2 teaspoons (10 ml) peeled and sliced garlic 4 sprigs fresh thyme (each about 2 inches/5 cm long) 1 fresh bay leaf 1 tablespoon (15 ml) fresh parsley 1 teaspoon (5 ml) fresh oregano 8 black peppercorns 1 tablespoon (14 g) butter Sea salt   INSTRUCTIONS Fill and preheat the water bath to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking pouch and vacuum seal. Submerge the pouch … Read More

Lamb Chops with Garlic and Fresh Herbs

Courtesy of home cooks and wine enthusiasts, Tom & Linda Ryall of SV Kitchen Serves 2 (Recipe easily doubles or triples) INGREDIENTS 4 (3 oz/ 85 g) bone-in loin lamb chops 2 teaspoons (10 ml) peeled and sliced garlic 4 sprigs fresh thyme (each about 2 inches/ 5 cm long) 1 fresh bay leaf 1 tablespoon (15 ml) fresh parsley 1 teaspoon (5 ml) fresh oregano 8 black peppercorns 1 tablespoon (14 g) butter Sea salt   INSTRUCTIONS Fill and preheat the SousVide Supreme to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking … Read More