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Sous Vide Lamb Loin with Pistachio Crust
Tender sous vide lamb loin encrusted with crunchy pistachios, a gourmet dish that’ll impress even the pickiest of eaters!
Ingredients:
– 2 lamb loins, 8 oz each
– 1/2 cup shelled pistachios, finely chopped
– 2 tbsp Dijon mustard
– 1 tbsp olive oil
– Salt and pepper, to taste
Directions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. Season the lamb loins with salt and pepper, then rub them with Dijon mustard.
3. Coat the lamb loins with the chopped pistachios, pressing gently to adhere.
4. Place the lamb loins in a sous vide bag, drizzle with olive oil, seal using the water displacement method, and cook for 2 hours.
5. Once done, remove the lamb loins from the bag and pat dry with paper towels.
6. Heat a skillet over high heat and sear the lamb loins for 1-2 minutes per side for a golden crust.
7. Let the lamb rest for a few minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes | Calories: ~380 per serving | Servings: 2 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
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