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Low Temperature Lamb Fillet On The Plancha

Ingredients

For this recipe of lamb fillet in two cookings

  • A lamb fillet – Olive oil – Herbes de Provence.

Utensils

  • Vacuum machine
  • Stainless steel casserole dish
  • Plancha inox

Preparation Of The Recipe

  • Season and oil the lamb fillet.
  • Place the meat in a suitable vacuum bag.
  • Vacuum and seal the bag.
  • Fill a sufficiently large container with water and set the Sansaire to 45 ° C.
  • Immerse the bag in water and cook for 2 hours.
  • Ensure that the bag remains submerged during all cooking at low temperatures.
  • After cooking remove the bag from the water.
  • Take out the meat.
  • Place the lamb fillet on the oiled plancha at 180 ° C.
  • Season (salt and freshly ground pepper).
  • Color on all sides.
  • Season with Provence herbs.
  • Turn the meat regularly.
  • Coat the meat with the cooking juices.
  • Allow 4 minutes of cooking for pink meat.
  • Slice the lamb fillet in hazelnuts.
  • The meat is perfect, pink with a nice Maillard reaction.
  • Arrange on a hot plate with a garnish of vegetables and a bear’s garlic butter.

A Few Words About The Recipe

Two types of cooking for this lamb fillet which complements each other perfectly.

The low-temperature cooking vacuum changes the texture of the meat evenly. It can be likened to a pre-cooking which will prevent the meat from shrinking and losing its humidity during the lively cooking on the plancha.

We obtain very tender and tasty meat with a nice Maillard reaction. It is also an appreciable technique when you have a large quantity of meat to cook.

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