Lombo di agnello sous vide, melanzana glassata e la sua maionese, salsa Bernese, fondo al Marsala by @professionalchefs

2h30
Hard

4 servings

🍖

450 g

Lamb Loin

🍆

1

Eggplant

🥄

30 ml

Mayonnaise

🍶

30 ml

Bernaise Sauce

🍷

240 ml

Marsala Wine

Preparation Steps

  1. Step 1/4

    Vacuum seal lamb loin with seasoning.

    🍖Lamb loin
    🔪Knife

  2. Step 2/4

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

    🍖Lamb loin

  3. Step 3/4

    Glaze eggplant in pan, add Marsala wine.

    🍆Eggplant
    🍷Marsala wine
    🍳Pan
    🔪Knife

  4. Step 4/4

    Serve with Bernaise sauce and mayonnaise.

    🍶Bernaise sauce
    🥄Mayonnaise

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Sauces, Alcohol

Ingredients

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

Allergens

Eggs, Sulfites

Dietetics

Dietary regimen

Gluten-Free, Paleo, Low Carb

Calories

650 kcal

Macro nutrients

Protein: 24g, Fat: 50g, Carbohydrates: 15g, Sugar: 5g, Fiber: 5g

Nutritional Information

Minerals

Iron: 2.1mg, Calcium: 40mg, Zinc: 4mg

Vitamins

Vitamin B12: 2.45g, Vitamin D: 0.55g, Vitamin K: 55g, Vitamin E: 1mg

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, Pan, Knife

Appliances

Vacuum sealer

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@professionalchefs

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Tender, Glossy

Flavors

Savory, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 48 hours (in an airtight container)