Just like I said in the previous post- ” the chops will sell out quickly”, they did.  We’re on to the loins, which also will be gone fast.

I marinated the loins with a lot of herbs, shallots, garlic, mustard and EVOO

Next I vacuum sealed them and sous vide them for 2 hours at 137 degrees.

lamb loin going into an ice bath after being immersed

At pick-up I seasoned the loins with kosher salt and fresh ground black pepper and then seared the loins.

After letting the it sit for a few minutes I put a few thick slices on the plate with the rest of the ingredients. The final result is perfectly cooked and absolutely delicious!