Sous Vide Spring Lamb | Recipe by sousvidetools.com
Sous Vide Leg of New Season Spring Lamb with Barbeque Spring Onions
- COOK TIME: 4 hours
- PREP TIME: 2 hours
- DIFFICULTY: Easy
- SERVES: 6
- 1x 2kg spring lamb leg, butterflied (your butcher will be happy to do this)
- 3 x bulbs of garlic
- 4 large sprigs rosemary
- 2 tbsp honey
- 4 tbsp dark soy sauce
- Small bunch basil
- 20 mint leaves
- 5 tbsp olive oil
- 1 ½ tsp sea salt
- 2 bunches spring onions
- 4 tbsp tomato sauce
- 4 tbsp hp sauce
- Place the whole bulbs of garlic on a large piece of tinfoil, drizzle with olive oil and season heavily with salt. Neatly wrap the bulbs with the tinfoil so it creates a parcel
- Place the parcel into a 160 degree oven for 2 hours until the garlic is completely cooked and lovely and sweet. Once cooked, set the garlic aside and allow to cool before carefully picking the individual cloves from the bulbs.
- In a pestle and mortar, add the mint leaves, basil leaves, soy, honey and garlic, and gently mix together whilst adding the remaining salt. You will have now created a beautifully fragrant marinade for your lamb.
- Rub the marinade into the butterflied lamb and place into a large vacuum bag and vacuum seal. The lamb at this point would benefit from being left to marinate for a couple of hours in the refrigerator.
- Pre-heat your water oven to 60 degrees
- Once pre-heated, place the lamb in the water bath for 4 hours. When ready, the lamb can be finished in a large pan or better still, if the British weather treats us to some sunshine the barbeque.
Barbeque Spring Onions
- Top the spring onions, discarding the outer leaves, and drizzle with a little olive oil and salt.
- Mix the tomato sauce with the HP sauce to create an easy yet delicious barbeque sauce.
- Fill a vacuum pouch with the spring onions, barbeque sauce and rosemary. Vacuum seal and place in a water bath at 80 degrees for 40 minutes
- The spring onions can then be finished in the same pan as the lamb and are ready to serve.
The spring onions can easily be prepared a couple of days in advance, simply chill them in an ice bath after cooking and store in the refrigerator. To reheat, pop them in the water bath with the lamb for the last 20 minutes of the lamb’s cooking time – again finishing in the same pan as the lamb.
This sous vide lamb dish would go perfectly with some freshly picked wild garlic which can be found beside our rivers and lakes at this time of year! Just wash and treat it the same as spinach with a little cream and some salt. Wild garlic is one of our favourite ingredients as it can enhance flavours in soups, sauces, pesto and can even be chopped into mashed potato. As well as being extremely versatile, it’s free!
Worried about what to do with your leftovers? Why not check out our recipe for Shepherds Pie?