Plate by Plate: In Like a Loin, Out Like a Lamb

In Like a Loin, Out Like a Lamb

The lamb: Trim lamb loins, setting the fat aside, toss the silverskin. Cut into serving sections. Season with salt and pepper, lightly coat with olive oil, and vacuum seal in bags, side by side, ready for sous vide cooking. Pull out your trusty Nomiku (or other sous vide circulator), and cook the lamb for two hours at 56.5C/134F (medium rare), remove from the water bath and set aside until ready to use (you can even cook and refrigerate these the day before). F...