0:05
Great thing about sous vide is you can choose whatever temperature
0:12
you want and always have it precisely that temperature.
0:17
We like our lamb rarer, so we set the seaweed for 130 degrees for two hours.
0:25
If you like your lamb, medium rarer, set it for 135.
0:31
Now let's talk about what happens after the seaweed.
0:35
The lamb will be wet.
0:37
To get a lovely grilled crust, it's important
0:40
to remove as much moisture as possible.
0:43
If you don't, the lamb will boil and never get the malured reaction.
0:49
After you remove the moisture, turn the springle on, miss Ruben's black magic.
0:57
It makes me taste just like it came off the barbecue.
1:02
Then heat a grill to at least 500 degrees.
1:08
If your grill is not well seasoned, oil it.
1:11
Put the lamb on the grill for about 30 seconds on each side.
1:17
Now you can serve your perfectly grilled loin
1:21
lamb jobs with whatever sides you'd like.
