Lamb Loin with Garlic and Pesto Crème Fraîche and Black Garlic

Name: Lamb Loin with Garlic and Pesto Crème Fraîche and Black Garlic
Yield: Serves: 2 to 4
Ingredients: 1 ounce pesto (28 g) (I used store bought for convenience); 1 garlic clove, minced; Freshly ground black pepper; 1 ounce store bought kefir (28g); 1 quart heavy cream; 4 peeled garlic cloves; 1 boneless lamb loin, boned, rolled, and tied (B.R.T.).; Truffle salt; Truffle powder

Preparation info

Serves:
2 to 4

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Black Garlic Cloves

4 peeled garlic cloves

Starter
Sous vide
Gluten-free

Method

For the Black Garlic Cloves

Vacuum seal garlic and process sous vide at 135°F (57.2°C) for 220 hours (a little over 9 days).