Coffee-Marinated Lamb Loin Sous Vide

Yields: 4 servings. Prep time: 1½ hours. Recipe by chef Jeremy Langlois

2 (10-ounce) boneless lamb loins

2 cups dark roast coffee (room temperature)

Salt and black pepper to taste

¼ cup chopped rosemary

¼ cup chopped thyme

1 tablespoon olive oil

1 cup minced shallots

½ cup dry red wine

1 tablespoon tomato paste

1 cup beef demi-glace

2 tablespoons unsalted butter

1. Generously season lamb loins on all sides with salt, pepper, rosemary and thyme, rubbing well into the meat.

2. Place in a vacuum bag with coffee, then vacuum-seal. Cook in water bath of 138 F for 45 minutes. Remove from water and let rest for 10 minutes. Remove from bag and set aside.

3. In a sauté pan, heat olive oil over medium-high heat. When hot, add lamb and brown on all sides, about 5 minutes. Remove from heat and transfer to a platter to rest. 

4. Add shallots to sauté pan and cook 2-3 minutes or until softened, stirring constantly. Add wine and cook 7-10 minutes or until reduced almost completely, scraping up any brown bits from bottom of pan. Add tomato paste and cook 2 minutes or until mixture begins to brown.

5. Add demi-glace and cook 8 minutes or until reduced by half. Add butter and swirl pan carefully until butter melts. Add any accumulated lamb juices back into pan and season to taste with salt and pepper.

6. Strain sauce through a fine sieve into a bowl. 

7. Slice and serve lamb loin with wine sauce.