Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
Tender sous vide lamb doesn’t need a whole lot of fiddling with to be pretty great. This recipe is simple and celebrates the lamb with just a bit of Asian seasoning.
Ingredients for 2
- 2 (8-ounce) lamb backstrap (loin) steaks
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons sesame oil
- 1 teaspoon sesame seeds
- Pinch dried red pepper flakes
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 140ºF (60ºC).
Step 2
Combine the lamb and olive oil in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag, pat dry, and season with salt and pepper. Discard cooking liquid.
Step 1
Heat sesame oil in a large skillet over medium-high heat. When the oil is shimmering, add the lamb and sear until well-browned on all sides.
Step 2
Transfer to a cutting board and slice into bite-sized pieces. Serve, garnished with sesame seeds and red pepper flakes.