Chef Rhy Waddington Sous-Vide Aussie Lamb Sirloin
- Prep time 1Min
- Cook time 2Min
- Technique Sous-vide
- Meat Lamb
- Cut Sirloin
- Serves 1
The combination of deep, layered flavor and masterful technique – both classical French and modern sous vide – are truly impressive. Perigord truffle and peas anchor the dish squarely in spring, always a fit with lamb.
Ingredients
Sous vide lamb sirloin top
- 2 Australian Lamb top sirloin, excess fat, silver skin and sinew removed
- 3 tablespoons of Activa meat glue
- 3 tablespoons of charred onion powder
- 2 bay leaves
- 2 sprigs of thyme
- 2 sprigs of rosemary
- Orange rind julienne
- Olive oil
- Sea salt
Lamb Bacon
- 1 each skin on Lamb Belly
- 4 liters of water 2
- 40 grams of salt
- 3 grams of pink salt
- 10 sprigs of thyme
- 20 black peppercorns
- ½ cup of black truffle paste
- ½ cup of Activa
- Apple wood chips soaked in water
Lamb Demi
- 1-liter reduced Lamb stock
- 1- liter reduced Veal stock
- 1 tsp of Vegemite
- 30 ml of grape seed oil
- 2 shallots
- 1 clove of garlic
- 1 bay leaf
- 3 black peppercorns
- 4 sprigs of thyme
- 1 sprig of rosemary
- 4 sprigs of mint
- ½ cup of dried Shiitake mushrooms
- ½ cup of Madeira wine
Spice Mix
- ¼ cup of toasted coriander seeds
- ¼ cup of toasted yellow mustard seeds
- 1/8th cup of pink peppercorns
- ¼ cup of toasted buckwheat
- 1 tsp of dried lavender
- ½ tsp of fennel pollen
- 1 tsp of Tasmanian Pepper Berry
- sea salt
Fennel Honey for basting
- 50 grams of butter
- 50 grams of honey
- 1 tsp of fennel pollen
Method
Sous vide lamb sirloin
Using a fine sieve sprinkle the lamb with the Activa and onion mix, season with sea salt. On each side of lamb add bay leaf, thyme, rosemary, orange rind, sea salt and olive oil. Wrap the lamb tightly with plastic wrap, twisting the ends of the plastic wrap into a cylinder. Tie off butcher’s twine, place in a vacuum bag and seal on the strongest setting. Place the lamb in a sous vide water circulator set, making sure it is completely submerged Cook for 1 hour.
