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Sous Vide Lamb Loin with Pesto Crème Fraîche and Black Garlic Recipe

Sous vide lamb loin with pesto crème fraîche and black garlic

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From the ISVA Editors

Many people sous vide lamb loin, but this recipe also takes advantage of lower temperatures to create sous vide creme fraiche and sous vide black garlic.

The lower temperatures of sous vide allow the garlic and heavy creme to take on unique flavors that they wouldn't otherwise and they make an amazing pairing with the rich lamb loin.


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.


Sous Vide Lamb Loin with Pesto Crème Fraîche and Black Garlic Recipe

  • Published: October 19, 2021
  • By Kevin Holmes Liddell, Amuse Bouche Catering
  • Total Time: 220 hours, 108°F (42.2°C) for 18 hours and 135°F (57.2°C) for 8 hours
  • Cooks: 135°F (57.2°C) for 220 hours, 108°F (42.2°C) for 18 hours and 135°F (57.2°C) for 8 hours
  • Serves: 2 - 4

Ingredients for Sous Vide Lamb Loin with Pesto Crème Fraîche and Black Garlic

  • For the Black Garlic Cloves

  • 4 peeled garlic cloves
  • For the Crème Fraîche Sauce

  • 1 quart heavy cream
  • 1 ounce store bought kefir (28g)
  • 1 garlic clove, minced
  • 1 ounce pesto (28g) (I used store bought for convenience)
  • For the Lamb Loin

  • 1 boneless lamb loin, boned, rolled, and tied (B.R.T.).
  • To Assemble

  • Truffle salt
  • Truffle powder
  • Freshly ground black pepper
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Cooking Instructions for Sous Vide Lamb Loin with Pesto Crème Fraîche and Black Garlic

For the Black Garlic Cloves

Vacuum seal garlic and process sous vide at 135°F (57.2°C) for 220 hours (a little over 9 days).

For the Crème Fraîche Sauces

Thoroughly mix kefir and heavy cream in a canning jar. Place in a 108°F (42.2°C) water bath for 18 hours. This results in a more complex crème fraîche than ordinary methods.

Mix 1/4 cup of crème fraîche with pesto.

Mix 1/4 cup crème fraîche with 1 clove minced garlic.

For the Lamb Loin

Vacuum seal lamb loin and cook sous vide for 8 hours at 135°F (57.2°C).

Remove lamb from bag and pat dry. Season with truffle salt. Sear in a hot pan, on a grill, with a torch, or under a broiler.

To Assemble

Spoon some of both crème fraîche sauces onto plate.

Slice lamb into medallions and put in the center of the plate.

Season with truffle salt, truffle powder and black pepper and garnish with black garlic cloves to taste.


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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