Sous vide lamb loin, sultanas, lamb jus, balsamic reduction, butter braised turnip, grilled rapini, pommes paillasson Recipe

Prepare the Lamb

Season the lamb loin with salt, black pepper, minced garlic, and chopped rosemary. Vacuum seal the lamb.

Sous Vide Cooking

Preheat the sous vide water bath to 140°F (60°C). Place the sealed lamb in the water bath and cook for 2-3 hours.

Prepare Sultanas

In a small saucepan, combine sultanas, water, and honey. Simmer for 10 minutes until sultanas are plump.

Make the Lamb Jus

In a pot, combine lamb bones, chopped carrot, onion, celery, thyme, and water. Simmer for 4-5 hours, then strain and reduce until desired consistency.

Prepare Balsamic Reduction

In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half and thickened.

Cook Turnips

In a skillet, melt butter, add diced turnips, salt, black pepper, and water. Cover and cook on low until tender, about 15-20 minutes.

Grill Rapini

Toss rapini with olive oil, salt, and pepper. Grill over medium heat until tender and slightly charred, about 5-7 minutes.

Prepare Pommes Paillasson

Squeeze excess moisture from grated potatoes. Mix with salt and pepper. Heat oil in a skillet and form potato mixture into thin patties. Fry until golden brown on both sides.

Plate the Dish

Slice the sous vide lamb loin and plate with sultanas, drizzle with lamb jus and balsamic reduction. Serve with butter braised turnips, grilled rapini, and pommes paillasson.