Lamb Loin with Garlic and Pesto Crème Fraîche and Black Garlic


Preparation info

  • Serves:

    2 to 4

    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About


For the Black Garlic Cloves

  • 4 peeled garlic cloves


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).