Sous Vide Lamb Top Round


INGREDIENTS
four lamb top round steaks
olive oil with a bunch of different herbs and spices and salt
usual rice pilaf ingredients

IMG_4267

Olive oil with a bunch of different herbs and spices and salt.

IMG_4268

These are the lamb top round steaks, about four ounces each. I had never even heard of this cut before, but saw it at the butcher shop and decided to try it. The butcher said that it is best pink in the center and charred on the outside, so I figured it would be great for sous vide.

IMG_4269

Vacuum bag ’em with plenty of the olive oil rub, and allow to marinate for a couple hours before cooking.

IMG_4275

Immersion cook them for about an hour, to allow them to reach uniform final temperature. I cooked them to 139 degrees F, but next time I would go lower, like about 135 degrees.

IMG_4276

Remove from bags and pat dry with paper towels.

IMG_4277

Sear the outside.

IMG_4278

Pilaf.

IMG_4279

Plate.

IMG_4280

The steaks were super delicious and tender, but they would have been even better a little rarer. I erred on the side of medium, since too rare lamb is nasty, but this cut of lamb is very tender and not gamey.

Comments

  1. says

    Is this a post from the future? By my lights, it’s still only about 10:30 p.m. EDT on the 22nd.

    In any case, the food of the future looks delicious! I’ve been skeptical of the whole sous-vide craze, but my brother-in-law swears by it.

  2. Trebuchet says

    @1: CPP has a blue Police Box in his foyer.

    Looks delicious, Proffe. I think I hate you.

  3. yazikus says

    Proffe: this looks amazing. Did you fashion the sous vide oven yourself? So, I purchased a Le creuset braising pan last week, and I’m eager to try new things in it. So far I’ve done a carrot & cauliflower dish over gnocchi with a baba ganoush garnish. Meat next. Any ideas?

Leave a Reply

Your email address will not be published. Required fields are marked *