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.
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3 comments:
Lovely seasonal colours. God I'm jealous of your 'immersion circulator'.
Very festive indeed - the lamb looks mouth-watering.
nom nom! that lamb looks fab, suspect the immersion circulator I suspect will become commonplace before we know it ;-)
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