Sous Vide Lamb Leg | Recipe by sousvidetools.com

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Sous Vide Lamb Leg | Recipe by sousvidetools.com

Sous Vide Lamb Leg with Sheep Curd, Aubergine Caviar, Artichoke and Roasted Tomatoes

Sous Vide Lamb Leg with Sheep Curd, Aubergine Caviar, Artichoke and Roasted Tomatoes Lamb
  • COOK TIME: 3 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

  • 4 lamb leg steaks, approximately 180g
  • 5 sprigs of fresh thyme
  • 1 garlic clove, crushed
  • black pepper
  • salt
  • olive oil
  •  Roasted tomatoes – see recipe
  • Artichokes – see recipe
  • Smoked aubergine caviar – see recipe
  • Baby aubergine – see recipe
  • Garlic crisps – see recipe
  • Parsley oil – see recipe
  • sheep’s curd
  • basil

Roasted tomatoes

  • 600g of cherry tomatoes, mixed colours and varieties
  • 10 basil stalks
  • 5 sprigs of fresh thyme
  • olive oil
  • sugar, to taste
  • salt
  • black pepper

Parsley oil

  • 250g of flat-leaf parsley leaves
  • 125ml of olive oil

Smoked aubergine caviar

  • 1 aubergine
  • 1 pinch of salt flakes
  • 1/2 garlic clove, crushed
  • 1 pinch of thyme leaves
  • extra virgin olive oil

Garlic crisps

  • 2 garlic cloves, peeled
  • oil, for deep frying
  • salt

Artichokes

  • 4 baby artichokes
  • 20g of butter
  • 1/2 lemon, juice only
  • olive oil

Baby aubergine

  • 4 baby aubergines
  • salt
  • black pepper
  • olive oil

Equipment

EQUIPMENT

Method

Recipe courtesy of chef Shaun Rankin from www.greatbritishchefs.com

METHOD

  1. Preheat the oven to a temperature of 80⁰C/gas mark ¼.
  2. For the roasted tomatoes, fill a large saucepan with water and bring to the boil. Simmer the tomatoes for 30 seconds, then immediately refresh in ice water. Peel off and discard the tomato skins and carefully dry the flesh on kitchen paper.
  3. Transfer the skinned tomatoes to a large bowl and add sugar, salt and pepper to taste. Scatter over the basil stalks and the thyme leaves and stir through the olive oil, ensuring that all of the tomatoes receive an even coating. Empty the bowl onto a baking sheet and place in the oven. Leave to cook for around 2 hours.
  4. Preheat the water bath to a temperature of 54⁰C.
  5. Next, prepare the lamb leg. Mix the thyme leaves and crushed garlic with a generous dash of olive oil and massage into the steaks. Using a chamber sealer, seal the steaks inside separate vacuum bags. Place all 4 bags in the water bath and leave to cook for 1 hour.
  6. To make the parsley oil, plunge the parsley leaves into boiling water. Once blanched, transfer the leaves to a blender, add the olive oil and pulse until smooth. Suspend a cheese cloth over a bowl. Pour the oil into the cheese cloth and leave to strain. Store the strained oil in a sealed bottle or airtight container until ready to serve.
  7. To prepare the smoked aubergine caviar, lay a sheet of tin foil on the work surface and place the whole aubergine on top. Fold the foil over the aubergine to make a parcel, then roast on a preheated charcoal barbecue until soft. This should take approximately 1 hour.
  8. Preheat the deep-fryer to 160⁰C.
  9. Make the garlic crisps while the aubergine on the barbecue. Cut the garlic cloves into thin slivers on a mandoline or using a sharp knife. Cook the slivers in the deep-fryer for 1 minute, then place on kitchen paper to drain. Sprinkle with salt and set aside until needed.
  10. For the artichokes, stir the lemon juice into a bowl of cold water. Remove the leaves from the baby artichokes and extract the hearts. As soon as the artichoke hearts are exposed, submerge them in the lemon water to prevent oxidation.
  11. Thinly slice one of the artichoke hearts and halve the other three, returning the slices and halves to the lemon water immediately after cutting.
  12. Heat a dash of oil in a frying pan, add the artichokes (halves and slices) and fry until cooked through. To finish, drop the butter into the pan, then spoon it over the artichokes until they become soft and golden.
  13. Take the aubergine off the barbecue. You will need the barbecue again so do not allow it to cool. Unwrap the foil and halve the aubergine. Scrape the aubergine flesh into a bowl and discard the skin. Add the salt flakes, thyme leaves and crushed garlic to the bowl and mix well. Finish the caviar with a dash of olive oil.
  14. Unseal the vacuum bags containing the lamb steaks. Remove the meat and sprinkle with salt and pepper to taste. Lay the steaks on the hot barbecue and cook until lightly charred all over. Store the charred steaks a warm place until needed.
  15. Next, prepare the grilled baby aubergine. Halve the baby aubergines and sprinkle each half with little salt and pepper. Brush lightly with olive oil and place on the barbecue until cooked through.
  16. To serve, mix together the roasted tomatoes and the artichokes, then divide between 4 plates. Dot the sheep’s curd around the tomatoes and artichokes and top with a lamb steak. Add a spoonful of aubergine caviar and 2 pieces of grilled baby aubergine to each plate and drizzle with parsley oil. Finish the dish with a few garlic crisps and a garnish of basil leaves.
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