Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your sous-vide water bath to 130°F (54.5°C) for medium-rare lamb.

2. 2

   Season the 1.5 pounds lamb loin with 1 tablespoon olive oil, 2 crushed cloves garlic, 2 sprigs fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then place it in a vacuum-sealable bag and remove the air.

3. 3

   Submerge the vacuum-sealed lamb loin in the preheated water bath and cook for 2 hours to achieve desired tenderness.

4. 4

   While the lamb cooks, peel and dice 1.5 pounds of turnip, then boil the turnip in salted water for 20 minutes until very tender.

5. 5

   Drain the cooked turnip and combine it in a large bowl with 1 can (15 ounces) drained chickpeas, 2 tablespoons butter, 1/4 cup milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, then mash until creamy.

6. 6

   Once the lamb is cooked, remove it from the sous-vide bag, pat it dry with paper towels, and sear it in a hot pan with 1 tablespoon olive oil for 1-2 minutes per side until a golden-brown crust forms.

7. 7

   Let the lamb rest for 5 minutes before slicing it into medallions, and serve alongside the Neep & Chickpea Clapshot garnished with 2 tablespoons chopped fresh chives.