Sous Vide Lamb Loin with Glazed Eggplant and Bernaise Sauce, Marsala Jus by @professionalchefs

2h30
Hard

2 servings

🍖

230 g

Lamb Loin

🍆

1

Eggplant

🥄

30 ml

Mayonnaise

30 ml

Bernaise Sauce

🍷

240 ml

Marsala Wine

Preparation Steps

  1. Step 1/4

    Season lamb loin and seal in vacuum bag.

    🍖Lamb loin

  2. Step 2/4

    Cook lamb in sous vide machine at 134°F for 2 hours.

    🍖Lamb loin

  3. Step 3/4

    Glaze eggplant with mayonnaise and bake until tender.

    🍆Eggplant
    🥄Mayonnaise
    🥘Saucepan

  4. Step 4/4

    Prepare Bernaise sauce and Marsala jus in saucepan.

    Bernaise sauce
    🍷Marsala wine
    🥘Saucepan

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Sauces, Alcohol

Ingredients

Lamb loin, Eggplant, Mayonnaise, Bernaise sauce, Marsala wine

Allergens

Eggs, Dairy, Sulfites

Dietetics

Dietary regimen

Gluten-Free

Calories

to inform

Macro nutrients

Saturated Fat: 18g, Cholesterol: 75mg, Fiber: 5g

Nutritional Information

Minerals

Zinc: 2.5mg, Selenium: 205g

Vitamins

Vitamin E: 1.5mg, Vitamin A: 1505g, Vitamin K: 55g

Preparation

Time Information

Preparation

30 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

4 steps

Equipments

Utensils

Sous vide machine, Saucepan, Blender

Appliances

Vacuum sealer

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@professionalchefs

Origin

Cuisine

Italian, French

Geographic

Italy, France, Europe

Various

Aspect

Texture

Tender, Creamy

Flavors

Savory, Umami

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

fridge : 48 hours (in an airtight container)