Easter lamb
You need: 8 servings
Boneless lamb roast, approx. 1.3 kg
A sprig of rosemary
4 cloves of garlic
Salt & Pepper
Do this:
Start by setting your sous vide machine to 58 degrees. Split the garlic cloves and rub over the roast lamb.
Seal the roast in a vacuum bag together with rosemary, garlic, salt and freshly ground black pepper.
Cook in the sous vide bath for about 3-4 hours.
Remove the meat from the vacuum bag and brown quickly in a hot frying pan to give the roast a beautiful colour.
Let rest for a few minutes before cutting the steak into thin slices and serving.
Photo & Recipe: Cervera
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