Herb Roasted Lamb Loin

Name: Herb Roasted Lamb Loin
Yield: Serves: 4
Ingredients: ¼ cup (10 g) fresh mint leaves; ¼ cup (10 g) Italian (flat-leaf) parsley; 3 tablespoons (45 ml/43 g) unsalted butter; 3 tablespoons (45 ml) chopped chives; 2 tablespoons (30 ml) kosher salt; 3 tablespoons (45 ml) rosemary leaves; 3 tablespoons (45 ml) marjoram leaves; 2 pounds (900 g) lamb loin, cleaned of silver skin and fat; ¼ cup (60 ml) extra virgin olive oil (divided use); 1 teaspoon (5 ml) ground cumin seed; 1 tablespoon (15 ml) orange zest, minced; 1 tablespoon (15 ml) ground fennel seed

Preparation info

Serves:
4

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Lamb Loin

2 pounds (900 g) lamb loin, cleaned of silver skin and fat
¼ cup (

Main course
Sous vide
Gluten-free

Method

For the Lamb Loin

Fill and preheat the water oven to 135°F (57.2°C).
Cut the lamb loins into 5-ounce (150g) portions.
In a sauté pan over medium high heat, sauté the portions in 1