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How to cook Easter lamb sous vide

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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