Lamb loin at 60C

Here is a milk poached loin of lamb with confit leeks, saute cepe mushroom, paprika yoghurt sauce.

The lamb is marinaded in whole milk, bay, rosemary, thyme, garlic, parsley for 6 hours. This is left for 4 hours, then rolled in cling film and vacuum packed. I cooked it at 60C for 30 mins. The meat os so tender and the flavour very clean. The leeks are cooked sous vide also with olive oil and thyme.

The sauce is made by setting yoghurt with gelatin and adding creme fraiche. Then flavouring with smoked paprika.