Sous Vide Saddle of Lamb Stuffed with Tomato and Basil | Recipe by sousvidetools.com

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Sous Vide Saddle of Lamb Stuffed with Tomato and Basil

Sous Vide Saddle of Lamb Stuffed with Tomato and Basil Recipes Sous Vide, Saddle, Lamb, Stuffed, roast, dinner, meaty, meat english, french
  • COOK TIME: 3 Hours
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Difficult
  • SERVES: 4

Ingredients

  •  ½ a saddle of lamb, – bones removed, prepped and trimmed
  • 1 tsp garlic powder
  • 100g of sundried tomatoes
  • ¼ bunch of basil
  • 2 tsp toasted pine nuts
  • 70 g butter
  • 1/2 lemon zested, and juice reserved
  • ½ tsp salt

Equipment

Method

  1. Set your water bath or circulator to 58°C
  2. In a blender combine the tomatoes, garlic, basil and pine nuts until a paste forms then season and taste
  3. Lay your lamb skin side down on the chopping board and spread the paste between each strip of lamb loin
  4. Fold one of the bellies over middle, roll it up nice and tight then tie with string and chill
  5. Place the saddle into a pouch, remove air and seal
  6. Cook sous vide for 3 hours, once cooked remove from the bath and set aside
  7. Place a medium pan on a high heat, remove the saddle from the pouch and pat dry.  Place a little oil into the pan and quickly sear the saddle to create a crust on all sides, then remove from the pan, rest and serve

Chef’s Tip:

Get your butcher to do the hard work, ask him to hammer out the belly and remove any unwanted sinus for a thinner crispy belly.

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