Sous Vide Lamb Rib Eye

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Step 1

Open the bag and carefully remove the lamb rack.

Step 2

Using paper towels, dry off excess lamb blood.

Step 3

Stand the lamb rack up to secure it before cutting.

Step 4

Cut as close to the bone as you can to glean as much meat as possible.

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Step 5

With a Santoku or chef's knife, cut off the excess fat for a clean loin, leaving only a few spots of fat that will eventually melt later.

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Step 6

Clean the small muscle, removing as much fat as you can and set aside for next steps. Dust enough Activa RM Transglutaminase on the pieces of meat to create a thin coating on each side. Repeat the process for both pieces of meat.
 (Note: Transglutaminase is a naturally occurring enzyme in plants, animals and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up these reactions and in some cases cause reactions to occur that otherwise wouldn’t.
 Activa RM Transglutaminase bonds protein molecules together with a very strong covalent bond by linking the amino acids glutamine and lysine.)

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Step 7

Make sure the small piece of meat is covering the part that was removed from the loin.

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Step 8

Start rolling the loin with the plastic wrap forming a cylinder shape. Hold the sides of the plastic wrap, making sure you wrap it very tight.

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Step 9

Using a cake tester, punch all around the lamb loin to release any air pockets that may have occurred during rolling.

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Step 10

Tie both sides of the loin with a twist-tie made from plastic wrap. Cut off the excess plastic wrap.

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Step 11

Place a sheet of fresh plastic wrap on your workstation and coat evenly with the lamb seasoning made in the previous step. Remove lamb from freezer, and remove its plastic-wrap casing.

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Step 12

Season the lamb with kosher salt, then roll in the spice mixture.

Preheat a cast-iron skillet. Once skillet is hot, add olive oil and heat to 350 degrees F/176.7 degrees C. When the oil is hot enough, sear the lamb loin on every side of its surface.

Step 13

Once it is fully seared, let lamb cool to 40 degrees F/4 degrees C or below.

Place the lamb loin into a pouch bag (vacuum bag) and vacuum-pack it in a vacuum packaging machine.

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Step 14

In a large sous vide bath container, heat a water bath to 135 degrees F/57 degrees C. Meanwhile, defrost the lamb. Once the water reaches 135 degrees F/57 degrees C, drop the lamb loin inside and let it cook for 45 minutes.

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Step 15

Place prepared herb persillade in a flat dish or wide, shallow bowl. Once lamb loins are completely cooked, roll them in the herb persillade crust, coating as evenly as possible.

Cut loins into desired portions and keep warm. Optional: keep loins warm in a cast-iron pan. Serve as soon as possible.