Sun-dried tomato sous vide lamb shoulder with cous cous salad | Recipe by sousvidetools.com
Sun-dried tomato sous vide lamb shoulder with cous cous salad
- SERVES: 4
Ingredients
- 1 boned lamb shoulder (pictured is a half shoulder)
- 300g sun-dried tomatoes
- 2 tins of anchovies
- 150mls extra virgin olive oil
THE COUS COUS
- 4 tsp my Greek seasoning blend
- 300g giant cous cous
- 1 large red onion, finely diced
- 1 red and 1 yellow pepper, finely diced
- 1 packet of feta, crumbled just before using
- A generous grind of pink peppercorns (I buy them whole and grind in a pestle and mortar)
- Juice of one juicy lemon
- A large handful globe basil tips – or regular basil if you can’t find
- Sea salt
- Olive oil for cooking
- Extra virgin for drizzling
Method
Hannah gives an inexpensive lamb shoulder the sous vide treatment and creates a dish as delicious and tasty as rump transforming this hard working cut from a Winter staple into a Light European style summer lunch.
The meat in this dish as with all Hannah’s recipes is kindly supplied by Udale Speciality Food
METHOD
- Get your sous vide to temperature, this recipe is 62°C.
- In a food processor place the sundried tomatoes, anchovies and 150mls olive oil and blitz until as smooth as possible.
- Rub the mixture all over the lamb, over its outer and any openings that have been made in removing the bones.
- Seal the shoulder in your vacuum sealer, and then cook in the sous vide once at temperature for 24 hours. Once ready chill down quickly and set aside until needed.
- Preheat the oven to 165°C.
- While it’s coming to temperature, get the cous cous ready.
- In a deep bottomed saucepan on a medium heat fry the red onion until translucent, then add the Greek seasoning blend and cook for a further minute. Now add the cous cous and stir to combine, then cover with just enough cold water to cover and turn the heat up. Once the pot starts simmering turn the heat down and stir occasionally for around 8 to 10 minutes until the cous cous is tender and cooked through. It may well need more water adding as it’s cooking, it depends really, but just add a little at a time – you’re looking to create cous cous that’s separate rather than saucy.
- Once ready decant into a large bowl and spread it around a little, this is to help some of the heat escape – you want to serve the cous cous warm rather than hot. The oven will probably be at temperature now so take the lamb out of the sealed packet (leaving most of the sauce in the packet, but a liberal coating still on the outside of the meat) and place the lamb on an oiled baking sheet, then put into the oven for 25 minutes.
- While that’s cooking fry the diced peppers in a couple of tablespoons of olive oil until softened a little, then put them into the bowl with the cous cous.
- Finish the cous cous just before the lamb is ready, add a generous glug of extra virgin olive oil to the grains and the lemon juice and stir to combine.
- When the lamb is done, turn the oven to grill and grill it skin side up for 5 minutes to colour the top. Then remove from the oven and set aside.
- Plate the cous cous and then dot with the crumbled feta. And now slice the lamb and lay over the top. Finish with the pink peppercorns, more extra virgin and sea salt, and finally the globe basil. Then eat.
Published with the kind permission of The Kitchen Alchemist
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