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Chef Benn's Sous Vide Lamb Recipe

Benn's Sous Vide Spring Lamb Recipe

Ingredients:

Lamb

  • 1kg then trim fat - Lamb Neck Fillet

  • 50g - Butter

  • 1/4 bunch - Thyme

  • 1/4 bunch - Rosemary

  • 3 - Garlic

Puree

  • 1 x Fennel

  • 50g - Wild Garlic

  • 100g - Unsalted Butter

  • 200g - Semi Skimmed Milk

Vegetable Garnish    

  • ½ head - Spring Green

  • 1 bunch - Asparagus

  • ½ cup - Sugar Snaps

  • ½ cup - Broad Bean

  • ½ bunch - Spring onion

Lamb Sauce 

  • 2 - Shallot

  • 1 cup - White Wine

  • ¼ bunch - Thyme

  • 3 - Garlic

  • 1 - Star Anise

  • ¼ bunch - Rosemary

Granola

  • 50g -Sunflower Seeds

  • 50g -Pine Nuts

  • 50g - Hazelnut

  • 20g - Quinoa

  • 50g - Clear Honey

  • 50g - Butter


    

Method

  1. Place lamb, aromatics, garlic salt & pepper in a vac pack bag along with butter.

  2. Cook sous vide at 58 for 2 hours.

For the sauce

  1. Bring 500ml lamb stock to boil.

  2. Caramelise shallots, then add star anise, wine, garlic & rosemary.

  3. Reduce wine to almost gone, then add the lamb stock.

  4. Reduce by ⅓ to reach desired consistency, salt and pepper to taste.

  5. Pass through a sieve and set aside but keep warm for later.

For Granola 

  1. Preheat oven to 180.

  2. Add nuts to a baking tray then add butter, honey and quinoa, 5 minutes in remove from oven and toss to coat.

  3. Roast in the oven for further 10 minutes being careful not to burn.

For fennel puree

  1. Sweat fennel in butter, don’t allow to colour then add milk and salt and simmer until soft

  2. Add wild garlic then puree in Nutribullet (or similar) until smooth, salt and pepper to taste.

  3. Put in a microwavable jug so you can reheat when ready to serve.

For Lamb

  1. Remove lamb from vac pack bag then in a Hot pan sear in lamb on both sides very quickly until beautifully golden brown.

  2. Cover with tin foil and leave to rest.

For Vegetables

  1. Prepare vegetables to equal size batons (about size on index finger) then blanch in salted boiling water for 1-2 minutes.

Assembly

  1. Warm fennel puree then add to plate then top with granola.

  2. Slice the lamb then add on top of granola and puree

  3. Remove vegetables from boiling water then serve on the side.

  4. Finish with lamb sauce when ready to serve.

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