Loin of Lamb Sous Vide

Lamb

• lamb
• garlic
• cilantro
• salt and pepper

1. Cut and tie lamb into rounds. Thinly slice garlic, and pat onto outside of meat. Wrap with cilantro. Vacuum seal.
2. Cook sous vide at 140 degrees F for 1 hour. Let cool.
3. Remove garlic and cilantro. Sear in a hot pan until browned.
4. Remove string and slice crosswise.
   

Lemongrass Gelee

• 4 stalks lemongrass
• 6 c water
• 2 t lemon juice, to taste
• 2 t sugar, to taste
• pinch salt
• 4 t agar agar flakes

1. Whack lemongrass with a meat tenderizer, then chop. Add to water, bring to a boil, and simmer covered for an hour. Strain.
2. Return liquid to a saucepan, add agar agar, then reduce to about 2 c. Add lemon juice, sugar, and salt to taste.
3. Cool in a flat wide pan, lined with plastic wrap.
4. Cut into batons for service.

Vegetables

• 3 large ripe tomatoes
• 6 small zucchini
• 2 cloves garlic
• small bunch bush basil
  
• salt
• oil

1. Preheat broiler. Brush tomatoes with oil and broil until nicely browned.
2. Use vegetable peeler to make long thin strips of zucchini. Slice Goodfellas-thin slices of the garlic.
3. Heat large pan on low heat. Add oil and garlic, stir, then add zucchini. Sweat (do not brown) until tender, 5-10 minutes, stirring frequently.
4. Add basil leaves. Season with salt.