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Leek-Ash Rubbed Sous Vide Lamb Saddle Recipe

Leek ash rubbed sous vide lamb saddle

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This simple recipe looks deluxe but is easy to make at home! Sous vide ensures the lamb is perfectly cooked every time, and leek ash offers a salty and bitter component to cut through lamb's natural fattiness.

From the ISVA Editors

*NOTE: This recipe was submitted by the author as part of an online recipe contest. It has not been tested by ISVA.

The lamb sandle is cooked sous vide for perfect tenderness and leek ash is a unique ingredient that adds some bitterness that complements the lamb's richness.

Sous vide lamb saddle makes for an amazing dish because it will be cooked perfectly edge-to-edge and there will be no dryness.

Using sous vide on the lamb saddle also makes for an amazing meal for a large gathering and can be served in a stunning presetnation.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Leek-Ash Rubbed Sous Vide Lamb Saddle Recipe

  • Published: October 19, 2021
  • By Jenny Dorsey
  • Total Time: 2 hours
  • Cooks: 135°F (57.2°C) for 2 hours
  • Serves: 2

Ingredients for Leek-Ash Rubbed Sous Vide Lamb Saddle

  • For the Sous Vide Lamb

  • 1 lb lamb saddle, trimmed
  • 2 oz lamb tallow
  • 2 tsp kosher salt
  • 1/4 tsp ground fermented white pepper
  • 2 tbsp butter, in cubes, cold
  • To finish

  • 1/4 cup dry white wine
  • Fish sauce, to taste
  • 2 large leeks, cleaned, cut into 4" long pieces, halved, separated into layers
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Cooking Instructions for Leek-Ash Rubbed Sous Vide Lamb Saddle

For the Sous Vide Lamb

Vac bag lamb saddle with tallow, salt, pepper. Place in SV at 135°F (57.2°C) for 2 hours.

Preheat oven to 500°F (260°C).

Place leeks into oven and let cook roughly 30 minutes, or until completely black and charred.

Remove leeks and let cool. Blitz in spice grinder.

Remove lamb from sous vide. Pat dry.

Torch the fatty edges of lamb saddle. Flip to keep torched side down and dip that side in leek ash.

To Finish

Strain any lamb jus into skillet and add wine.

Add butter and fish sauce to taste, cooking the sauce gently until it thickens.

Serve lamb with sauce.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Lamb, Sous Vide Lamb , Sous Vide Recipes

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