Sous Vide Lamb Loin With Potato Galette Recipe

Recipe By Slurrp

Sous Vide Lamb Loin With Potato Galette is a gourmet dish that combines tender lamb loin with a crispy potato galette. The lamb loin is cooked sous vide to perfection, resulting in a juicy and flavorful meat. The potato galette adds a delicious crunch and complements the lamb beautifully. Serve this dish with a side of sautéed vegetables or a fresh salad for a complete and satisfying meal.

4.9
15 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Sous Vide Lamb Loin With Potato Galette
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Ingredients for Sous Vide Lamb Loin With Potato Galette Recipe

  • 1/2 Lamb Loins
  • As required Salt And Pepper To Taste
  • as needed Herbs And Spices Of Your Choice
  • 0.63 Atoes, Thinly Sliced

Directions: Sous Vide Lamb Loin With Potato Galette Recipe

Cooking Directions

  • STEP 1.Preheat the sous vide water bath to 135°F (57°C).
  • STEP 2.Season the lamb loin with salt, pepper, and your choice of herbs and spices.
  • STEP 3.Place the seasoned lamb loin in a vacuum-sealed bag and seal it.
  • STEP 4.Submerge the bag in the preheated water bath and cook for 2-3 hours.
  • STEP 5.Remove the lamb loin from the bag and pat it dry with paper towels.
  • STEP 6.Heat a skillet over medium-high heat and sear the lamb loin for a few minutes on each side.
  • STEP 7.Let the lamb loin rest for a few minutes before slicing.
  • STEP 8.For the potato galette, thinly slice potatoes and layer them in a greased skillet.
  • STEP 9.Cook the potato galette over medium heat until golden and crispy on both sides.
  • STEP 10.Slice the lamb loin and serve it with the potato galette.

Cooking Tips

  • You can marinate the lamb loin before cooking it sous vide for extra flavor.
  • If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method.
  • Make sure to pat the lamb loin dry before searing to achieve a nice crust.

Storage and Serving

  • Leftover sous vide lamb loin can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the lamb loin in a sous vide water bath at 135°F (57°C) for 30 minutes.
  • Serve the lamb loin with the potato galette and your choice of sautéed vegetables or salad.
Nutrition
value
1391
calories per serving
79 g Fat132 g Protein34 g Carbs11 g FiberOther

Current Totals

  • Fat
    79g
  • Protein
    132g
  • Carbs
    34g
  • Fiber
    11g

MacroNutrients

  • Carbs
    34g
  • Protein
    132g
  • Fiber
    11g

Fats

  • Fat
    79g

Vitamins & Minerals

  • Calcium
    179mg
  • Iron
    10mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    37mg
  • Vitamin B6
    2mg
  • Vitamin B9
    95mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    77mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    231mg
  • Manganese
    < 1mg
  • Phosphorus
    1336mg
  • Selenium
    106mcg
  • Zinc
    14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp