• sous vide lamb sirloin dish - masterchef - season 4 - lynn chyi

Lamb Sirloin, Shallot Yogurt, Fava Beans, Thyme Blossoms

Worked with lamb sirloin for the first time tonight. Sous vide (hence the even color) at 140F then pan-seared. It’s not bad. Pretty tender and not too heavy on the lamb flavor. Went nicely with a shallot yogurt, olive oil, thyme blossoms, fava beans, and shaved red onions.


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