Neck of Lamb Sous Vide

Neck of Lamb Sous Vide

Serves 2 in 24 Hours

Lamb neck fillet can be reasonably priced but you will usually see it in recipes that need a long slow braise in the oven. This leaves the texture of the meat more like stewed lamb. Cooking sous-vide takes longer but offers up really tender, juicy, medium lamb.

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Method

Take the lamb neck out of the fridge at least 20 minutes before starting to cook.

Set up the water bath/sous-vide cooker to 55C.

Trim any gristle off the meat, place in vac-pac pouch with olive oil and a little ground white pepper. Do not season with salt and don't put any garlic in as this impedes the flavour. Herbs are fine especially rosemary.

Place the pouch in the water bath and cook for 24 hours.

Half an hour before you want to eat remove the pouch from the water bath and leave to rest.

Prepare any vegetables and potatoes whilst you wait. Open the pouch carefully and remove the lamb onto a plate whilst you drain all the cooking liquids from the pouch into a saucepan.

Boil up the liquid and skim off any scum that congeals on the surface.

Thicken with cornflour mixed to a paste with red wine.

I like really dark rich sauces and I add a dash of gravy browning.

Sear the lamb fillet in hot oil and season with salt and pepper. Get the caramelization all over by browning the meat but not for too long.

Remove and carve and serve.

Notes

The recipe says will serve two but feeling hungry eat it all yourself!

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