Tuesday, 15 December 2009

Sous Vide Christmas Lamb

I've been playing with my immersion circulator again and came up with this festively coloured lamb dish.

The cut is rump and it was vacuum sealed along with some rosemary before being cooked to the magic 64 degrees and then quickly seared in a smoking hot pan.

Served with a sweet tomato passata, pepped up with a little chilli, spiced cous cous and baby leaf spinach it was darn near perfect.


Ollie said...

Lovely seasonal colours. God I'm jealous of your 'immersion circulator'.

Hollow Legs said...

Very festive indeed - the lamb looks mouth-watering.

scandilicious said...

nom nom! that lamb looks fab, suspect the immersion circulator I suspect will become commonplace before we know it ;-)

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