Lamb Tenderloin Wrapped in Jambon de Bayonne
Yield serves 6-8
Recipe notesLamb tenderloins are perfect for high-heat, quick-cooking methods like stir-frying or grilling. In this simple recipe, we accent lean lamb with our French prosciutto - feel free to substitute Mangalica or Serrano ham - and prepare it sous vide to preserve the texture and avoid overcooking. A final turn in a hot pan crisps up the jambon for a satisfyingly crunchy outside that gives way to tender lamb. You will need some specialty tools for this recipe: an immersion circulator, vacuum-seal bags, and a vacuum sealer. Another option is food-safe, reusable, sealing silicone bags.
- Season each lamb tenderloin with salt and pepper
- Preheat a medium pan with neutral fat on high heat.
- Once the pan reaches the smoking point, add the seasoned lamb tenderloins to the pan and brown on all sides. It is important to quickly brown on high heat to avoid the lamb from cooking - only about 45 to 60 seconds total. Remove the tenderloins from the pan and let cool slightly.
- Preheat the water bath with the immersion circulator to 130 degrees F.
- Separate the Jambon de Bayonne slices, and wrap each piece of lamb tenderloin with 2-3 pieces, overlapping the ham by about an inch to ensure full coverage of the tenderloin.
- Put the wrapped tenderloins in a single layer inside the bag and vacuum seal it closed. Place the bag in the preheated water bath and cook for approximately 30 minutes.
- Remove lamb tenderloins from the water bath, cut open the bag, and place them on a plate lined with a paper towel.
- Gently dab the outside of the tenders to remove any excess moisture caused by cooking in the bag.
- Place a frying pan on medium-high heat with a neutral fat, or use duck fat.
- Once the pan is heated place each tenderloin in the pan and gently sear on all sides. This will be a quick sear to crisp up the outside layer of ham.
- Remove the tenderloins from the pan and set on a cutting board. Cut into 1" slices for serving. Season with chopped chives, parsley, pink peppercorns, or aioli.