This is the most decadent, melt-in-your-mouth lamb you’ll ever eat. It has an addictive tangy sweetness from the pomegranate and lemon, and an incredible aroma from the rosemary. By cooking it in a water bath, you ensure that the lamb stays incredibly juicy and tender. For me, this is a recipe to save for a special occasion, since lamb steaks are hard to come by, but so worth it when I do.
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First, take a small mixing bowl to whisk together the pomegranate juice, chicken stock, lemon juice, and 1 Tbsp avocado oil.
Thoroughly dry your lamb steaks with paper towels. Season them liberally all over with salt and pepper.
Place the steaks into the sous vide bag along with the garlic cloves, shallots and rosemary. Pour the marinade over the steaks.
Vacuum seal the bag. Marinate for 4 hours.
Set your sous vide circulator to 136°F and place it into a large pot of water. Once the water has reached temperature, slip the bag with the lamb steaks into the water and secure the top of the bag to the side of your pot. Cook 2 hours for medium-rare or 140°F for 3 hours for medium.
Once the steaks have finished cooking in the water, remove them from the bags, dry them off, and set them aside. Remove the rosemary and set aside as well. Reserve the remaining contents for the reduction.
Pour the juice, etc. into a small saucepan to reduce. Cook on medium-high until thick, about 10 minutes.
Dry the steaks again very well. Heat the remaining avocado oil in a medium-sized skillet on high heat until the oil is rippling. Carefully place the steaks into the pan with the rosemary. Remove the rosemary once it’s fried, but before it burns, about 1 minute.
Cook 3-5 minutes, until the steaks get a nice sear, then flip them. Baste with the rosemary-infused oil. Remove from the pan and let rest for 5-7 minutes.
Spoon the reduction over the steaks, garnish with the fried rosemary, and serve hot.
Sous Vide Lamb Steaks with a Pomegranate Reduction
Equipment
- vacuum sealer and bag
- sous vide immersion circulator
Ingredients
- 2 lamb steaks
- ¼ cup chicken stock
- ¼ cup pomegranate juice
- ½ lemon, juiced
- 2 sprigs rosemary
- 4 cloves garlic, crushed underneath the flat side of a chef's knife
- 2 large shallots, sliced widthwise
- kosher salt
- freshly ground black pepper
- 3 Tbsp avocado oil
Instructions
- In a small mixing bowl, whisk together the pomegranate juice, chicken stock, lemon juice, and 1 Tbsp avocado oil.
- Thoroughly dry your lamb steaks with paper towels. Season them liberally all over with salt and pepper.
- Place the steaks into the sous vide bag along with the garlic cloves, shallots and rosemary. Pour the marinade over the steaks and vacuum seal the bag. Marinate for 4 hours.
- Set your sous vide circulator to 136°F and place it into a large pot of water. Once the water has reached temperature, slip the bag with the lamb steaks into the water and secure the top of the bag to the side of your pot. Cook 2 hours for medium-rare or 140°F for 3 hours for medium.
- Once the steaks have finished cooking in the water, remove them from the bags. Remove the rosemary and set aside. Pour the rest of the contents into a small saucepan to reduce. Cook on medium-high until thick, about 10 minutes.
- Dry the steaks again very well. Heat the remaining avocado oil in a medium-sized skillet on high heat until the oil is rippling. Carefully place the steaks into the pan with the rosemary. Remove the rosemary once it's fried, but before it burns, about 1 minute.
- Cook 3-5 minutes, until the steaks get a nice sear, then flip them. Baste with the rosemary-infused oil. Remove from the pan and let rest for 5-7 minutes.
- Spoon the reduction over the steaks, garnish with the fried rosemary, and serve hot.