Amusingly, I asked Jonathan if he’d give me a lesson on the Electolux just in case. He will allow me to do the low temp part, but asked me to transfer to the Bluestar or stove top for high heat finish as he doesn’t want to clean the monster oven! 
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Definitely a viable option that will make timing easier. I wouldn’t take it straight from the bath to a sear step but with 250k BTU you have way more power than I do. I think you will have a better texture on the meat if it’s cooled down completely after it comes out of the bath.
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Nothing to add. Just a question. How many diners does the 40 oz loin serve? I have one in my freezer.
6 to 8? I’d serve smaller portions than steak, but we like smaller portions of red meat.
Update - I decided to marinade overnight with shio koji, which will caramelize beautifully, so I’ve decided to go with the combi oven.
@maureen_nelson I am doing 2 x 32 oz loins, but expect to use only 1 for the meal, serving 7 people as part of a multi-course meal, with the other reserved for seconds and leftovers. Or for the chef after everyone goes home.
very curious on how you do this. i did this method recently with duck and it browned too quickly, even on a fairly low oven. what did i do wrong?
The sugars do accelerate the browning. Did you wipe off the excess koji and grainy bits? Those can burn. According to Kenji (and both Christine Huang and Le Wang), you just have to be careful of any high heat time. The lower your oven goes, the better, I’d expect, which makes the combi oven perfect. Then you just have to watch it.
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well, i thought i did. was still excellent, but perhaps the duck fat absorbed more of it. would have liked a slightly longer cook. will play around with it.
Incidentally I’m making one of these tonight too, 42 oz. I’m gonna make it all in the Anova precision oven, 140F no steam to 125 internal then hit it with the broiler to render.
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I believe you also live in NYC - i’m available and can bring over an older Cote-Rotie.
I don’t live in NYC anymore, unfortunately.
The lamb turned out perfect, forgot to take pictures before it disappeared 
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No leftovers for birthday boy?
About how long did it take you to reach 125? I have a probe, of course, just trying to get a sense of timing.
I took the lamb out of the fridge and put it on a butcher block at room temp for about 30 min with a dry brine and put it in the oven at about 47F internal and it hit 125 in about 80 minutes, but this was for a 42 oz loin. I did raise to 250 when it hit 120F, but that maybe made it done 1 min faster, I just did that so it’d take less time to raise the temp to 482 for the broil.
Thanks! I knew yours was larger, but not hard to adjust for size. With a roll like this, not solid all the way through, the delta is smaller. I am using two different ovens for the two stages, so won’t be an issue on having to raise the temp. Appreciate it!
Eager to see pix of the process and the finished product.
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Thanks, Mike. Will do my best. With 6 courses for 7 people and being completely out of practice doing the fancy parties solo (that’s what happens when you marry a former chef), photos may get forgotten!
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The lamb was a huge success. The cook time was longer than I expected, but no one was complaining as the wines were spectacular and there had been 4 previous courses. A final 10 minutes in the hot oven brought it to a perfect internal temp of ~136 and gave a beautiful all-over color to the outside. The fat was activated, and the shio koji imparted a deep umami flavor and complexity. I will definitely do this again.
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Looks fantastic! I really like the addition of this cut to the Flannery stable.