Lamb loin confit sous-vide

🧂 Ingredients

• 700 gr lamb loin
• 3 tbsp olive oil
• 1-2 pcs fresh sprigs rosemary
• Salt – pepper

Instructions

• 1 Rub the lamb loin with salt, pepper, olive oil and the fresh rosemary.
  
  Place the lamb into the sous-vide pouch and vacuum seal the bag.
• 2 Place the bag in a prewarmed water bath of 62°C and set the timer for 2 hours.
• 3 When the time is up, remove the bag from the water bath and immerse in iced
  water to cool.
• 4 Heat up the broiler or the upper grill in the oven and place the lamb under the
  broiler for 10 minutes or until it becomes a brown all over. The lamb fat will
  melt and the tissue becomes crispy.
  
  The lamb can also be seared in a pan and basted regularly.
• 5 Serve with boiled potatoes and a vegetable garnish of your choice.

Nutrition Info