Sous Vide Lamb Loin with Cranberry Chutney
This loin of lamb—really, the rack without the bones—is a tender meat that works great for this recipe. I love using the Anova Precision Cooker because it cooks lamb perfectly every single time....
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 1 (1-pound) boneless lamb loin roast
- Salt and freshly ground black pepper
- 1 tablespoon chopped plus 2 whole sprigs fresh rosemary
- 1/2 tablespoon unsalted butter
- 1 1/2 tablespoons vegetable oil
- 1 medium red onion, thinly sliced
- 12 ounces fresh cranberries
- 1 cup ginger beer
- 1/2 cup turbinado sugar
- 2 tablespoons balsamic vinegar
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