- 4 lamb loins
- 6 tablespoons of cumin
- 1 tablespoon of crushed red pepper
- kosher salt to taste
- black pepper to taste
Quinoa with Zucchini
- 2 zucchini
- 1 cup of quinoa
- 1 cup of lamb broth (from the sous vide bag)
- 1 cup of water
- salt and pepper to taste
Really coat the lamb with seasoning. You’ll need twice as much seasoning as shown in the picture above to have a truly flavorful dish. Don’t be shy, lamb flavor is pretty pungent and can handle an obscene amount of cumin.
We put the lamb into a sealable plastic bag with extra virgin olive oil and then submerged it in water up to the seal to get it vacuum tight. The lamb cooks at 54.5° C for two hours in the water bath.
When you have 20 minutes left until on the lamb, start your quinoa. We like to toast the seeds first, however, it comes out perfectly delicious following the instructions on the package. It’s a simple one dry to two wet recipe (for every cup of quinoa there should be two cups of liquid). We use one cup of water and one cup of the lamb broth that collects inside the plastic bag from the cooking process. We let the lamb rest on a plate until we’re ready to sear it. As the oil gets hot for the lamb, we add zucchini medallions to our simmering quinoa.
First, put the lamb fat side down for a minute in the hot oil, it enriches the oil with a lot of flavor. Sear each side of the lamb for 30 seconds.
Serve the lamb with quinoa and vegetables and you’ll know the answer to why “this night is different from all the other nights.”