four lamb top round steaks
olive oil with a bunch of different herbs and spices and salt
usual rice pilaf ingredients
Olive oil with a bunch of different herbs and spices and salt.
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.
Vacuum bag ’em with plenty of the olive oil rub, and allow to marinate for a couple hours before cooking.
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.
Remove from bags and pat dry with paper towels.
Sear the outside.
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.