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Sous Vide Lamb Loin with Butter-Roasted Radishes, Carrots, & Baby Gold Potatoes
Recipes
Sous Vide Lamb Loin with Butter-Roasted Radishes, Carrots, & Baby Gold Potatoes
4 servings
1 hour 30 minutes total

Ingredients

...for lamb loin
  • 2 tablespoons dried porcini mushrooms
  • 1 tablespoon thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 frenched lamb racks
  • 1 teaspoon Dijon mustard
  • 1 large vacuum seal (or gallon zip-top) bag
...for vegetables
  • 4 oz melted salted butter
  • 6 oz baby rainbow carrots
  • 6 oz red radishes
  • 6 oz baby gold potatoes
  • 4 shallots
  • ½ teaspoon pepper

Steps

    1. Prepare lamb. Fill 8-quart stockpot with 6-quarts hot tap water. Set immersion circulator into water bath and attach to side of pot. Set circulator to 147˚F.
    2. Add mushrooms to spice grinder and pulse until finely ground. Combine in small bowl: 2 tablespoons mushroom powder, thyme, rosemary, salt, and pepper until blended; reserve.
    3. Trim fat and silver skin from lamb (if needed); remove loins from both racks. Spread Dijon mustard evenly on lamb loins, then coat with reserved mushroom seasoning. Fold top 2-inches of vacuum seal bag over, to form a collar. Add lamb to bag, then fold collar back up. Using vacuum sealer, create a seal and remove air from packaging (if using zip-top bag, press out as much air as possible and seal all but one corner of zip-top bag).
    4. Confirm immersion circulator has heated water to 147°F by using a calibrated digital probe thermometer. Place vacuum sealed bag directly into circulating water bath (if using zip-top bag, slowly place bag into water, and make sure everything below zip line is covered by water. Then seal the rest of the bag). Cook bag for 45 minutes.
    5. Prepare vegetables. Preheat oven to 425°F. Halve carrots lengthwise; halve radishes and potatoes. Peel shallots and slice in half. Heat large, oven-safe sauté pan over high for 2–3 minutes. Add butter, radishes, carrots, potatoes, and shallots; stir to coat vegetables then transfer pan to oven. Bake 30–40 minutes, basting vegetables with pan butter every 10 minutes, until golden brown and potatoes are fork-tender. Remove from oven and drain; season with pepper.
    6. Remove bag from water, and using a calibrated digital probe thermometer inserted into the thickest part of lamb, confirm internal temperature has reached at least 145°F (if lamb has not reached 145°F, continue to cook in a large non-stick pan until internal temperature has reached at least 145°F). Transfer lamb to cutting board and let rest 5 minutes.
    7. To serve, slice lamb into medallions and serve with vegetables on the side.

Amount per ¼ recipe serving: Calories 780, Total Fat 63g, Sat Fat 34g, Trans Fat 3g, Chol 190mg, Sodium 850mg, Total Carb 22g, Fiber 4g, Sugars 6g, Protein 33g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%