Tag Archives: sous vide lamb

Sous Vide Lamb Rack

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 lamb rack, cut into chops Salt and pepper to taste 3 to 4 fresh rosemary branches (1 per pouch) 3 to 4 cloves garlic, peeled and chopped (1 per pouch) 3 to 4 tablespoons duck fat (1 per pouch)   INSTRUCTIONS Fill and preheat SousVide Supreme to 130F/54.5C. Season the lamb with salt and pepper. Put the chops into a cooking pouch, two per pouch, with a branch of rosemary, clove of garlic and spoon of duck fat. Vacuum seal the pouches, submerge in the … Read More

Herb Roasted Spring Lamb Loin

Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat 2 tablespoons (28 g) Kosher salt 3 tablespoons (45 ml) extra virgin olive oil 3 tablespoons (43 g) unsalted butter 3 tablespoons (45 ml) rosemary leaves 3 tablespoons (45 ml) marjoram leaves ¼ cup (10 g) Italian (flat leaf) parsley ¼ cup (10 g) mint leaves 3 tablespoons (45 ml) chopped chives 1 tablespoons (15 ml) ground fennel seed 1 tablespoon (15 ml) orange zest, grated 1 teaspoon (5 ml) ground cumin INSTRUCTIONS Fill and … Read More

Traditional Irish Lamb Stew Sous Vide

Serves 6 Time 8-10 hours INGREDIENTS 4 tablespoons (120 ml) extra virgin olive oil, divided use 2 pounds (0.91 kg) lamb stew meat, cut into -inch (2.5 cm) chunks 2 tablespoons (30 ml) unsalted butter 4 tablespoons (60 g) flour 2 tablespoons (28 g) minced garlic 1 quart (946 ml) beef stock 1-1/2 pounds (680 g) baby Yukon gold or red new potatoes, halved 16 ounces (454 g) baby carrots (about one bag) 1 cup (230 g) frozen or fresh green peas 2 cans (14.5 ounces/411 g each) stewed tomatoes 4 sprigs fresh thyme 1 sprigs fresh rosemary 2 whole … Read More

Gyros Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) For Gyros Burgers Serves 4 (Multiplies easily) INGREDIENTS For the gyros 4 fresh lamb and mint sausages, about 7 inches (18 cm) long 1 recipe Tzatziki Sauce (see recipe here or page 219 of “The 6 Week Cure” book) 1 recipe Condiment Salad (recipe follows) For Condiment Salad 1 small white or yellow onion, peeled and diced Juice of 1/2 lemon 1 medium tomato, diced Coarse sea salt and freshly ground pepper to taste 1/2 medium cucumber, peeled and diced 1 tablespoon red wine vinegar … Read More

Rack of Lamb with Mint Sauce

from the Sous Vide Meat cookbook Serves 4 Cooking time: 1-1/2 to 4 hours INGREDIENTS For the lamb 2 lamb racks, Frenched (or 12 meaty t-bone lamb chops) Salt and pepper to taste For the herbed 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 tablespoon (15 ml) grated Parmesan For the mint sauce 2 tablespoons (30 ml) fresh mint leaves, minced 1/3 cup (2.6 fl oz/77 ml) apple cider or red wine vinegar 2 teaspoons (10 ml) sugar (or 1 packet … Read More

Leg of Lamb and Brussels Sprouts

Courtesy of Sharone Hakman (MasterChef tv star)   INGREDIENTS For the lamb 1 boneless leg of lamb 2 tablespoons (30 ml) extra virgin olive oil 5-7 garlic cloves, peeled Salt to taste Pepper to taste 4 sprigs fresh rosemary, finely chopped 2 teaspoons (10 g) smoked paprika 1 teaspoon (5 g) coriander For the buttered brussels sprouts 2 pounds (0.91 kg) Brussels’ sprouts, washed, trimmed, and halved 4 tablespoons (60 g) cold butter Salt Pepper 1 lemon, for juice   INSTRUCTIONS For the lamb Fill and pre-heat the SousVide Supreme to 131F/55C.  Season the leg of lamb with salt and … Read More

Lamb and Red Pepper Kebabs Sous Vide

Lamb and Red Pepper Kebabs Sous Vide Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 (Multiplies easily) Because ideally meat and vegetables prefer to be cooked at very different temperatures, this recipe works best if done in two steps and then brought together.  You can cook all the components in advance, quick chill and hold them, refrigerated, to assemble later. INGREDIENTS For the lamb 1 pound (0.5 kg) boneless lamb chunks for stew salt and pepper to taste ¼ teaspoon garlic powder 1 lemon For the peppers and onions 1 … Read More

Broiled Lamb (or Beef or Bison) Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (multiplies easily) INGREDIENTS 1 pound (0.5 kg) ground lamb, beef, or bison 1 tablespoon (15 ml) Worcestershire sauce ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) ground black pepper ¼ teaspoon (1.25 ml) garlic powder   INSTRUCTIONS Fill and preheat the SousVide Supreme to 134F/56.5C for medium rare (140F/60C for medium or 150F for well done.) In a bowl, combine all ingredients and knead to mix thoroughly. Form into 4 patties about ¾-inch to 1-inch thick. Put no more than 4 patties … Read More

Rosemary-Garlic Lamb Chops

Rosemary-Garlic Lamb Chops Courtesy of Chef Richard Blais Serves 1 (multiplies easily) Time 2 hours INGREDIENTS 2 lamb chops 1 tablespoon (15 ml) garlic, minced 2 sprigs fresh rosemary, stripped for leaves 2 sprigs fresh thyme, stripped for leaves 1/4 cup (50 ml) olive oil sea salt to taste black pepper to taste   INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 134F/56C for medium rare (140F/60C for medium). Put lamb chops into cooking pouch with all herbs and seasonings and vacuum/seal. (If making multiple servings, repeat with additional pouches for each serving.) Put pouch(es) into the pouch rack and … Read More

Eat in for the Holidays with MasterChef’s Sharone Hakman

If the hustle and bustle of last minute holiday shopping, baking, wrapping, and shipping has left you so frazzled you’ve been opting for dinner from the drive through lane, let the SousVide Supreme lend a hand! While you’re out hustling and bustling, the SousVide Supreme quietly cooks your food to perfection and has it waiting for you when you arrive! We asked stand out MasterChef contestant, Sharone Hakman to share with us a few of his secrets for keeping things simple and home cooked during the holidays.  He was happy to oblige with a pair of ultra simple (but ultra … Read More