Lamb Neck Fillet, with miso roast squash and cavolo nero
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Ingredients for 4
1 Lamb neck fillet
Salt
Black pepper (medium/coarse ground)
1 head of Cavolo Nero, stalks stripped out and roughly chopped
1 Fresh red chilli (deseeded and chopped)
2 cloves garlic (peeled and sliced)
1 Large Squash (butternut, golden or patty pan) Cut into 1 inch pieces
1 tablespoon Miso Paste
1 tablespoon groundnut oil or similar
Directions
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Step 1
Preheat water bath to 62 °C
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Step 2
Season the lamb with salt and pepper and seal in a vacuum bag.
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Step 3
Add lamb to water bath and cook for 3 hours.
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Step 4
For the miso-roasted squash, preheat a fan oven to 185 °C.
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Step 5
Mix the miso paste with the oil and then coat the squash chunks liberally with the miso and oil in a mixing bowl. Roast for about 30 minutes, until the squash is soft and has nice crispy browned bits.
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Finishing Steps
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Step 0
Remove the lamb and pat dry. Season with a little more salt and pepper. Heat a large sauté pan and add a little pomace oil.
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Step 1
Place the lamb neck in the hot pan, and add the chopped Cavolo Nero, sliced garlic and chopped red chilli.
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Step 2
Keep the Cavolo Nero moving and sauté lightly. Turn the lamb every now and then, ensuring it is evenly browned.
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Step 3
Slice the lamb neck fillet and serve with the roasted squash and sautéed Cavolo Nero.