Lamb a la Greque

Good for preparing lamb and goat the Mediterranean way (I’m greek) so it’s definitely “our taste”

Author

Nicolas Sigounis

Steak, medium rare,

Prep Time: 00:20

Recipe Time: 24:00

Temperature : 140F / 60C

Ingredients

• Lamb or goat
• Dijon mustard and or traditional mustard
• Garlic powder
• Onion
• Salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
2. Salt and rub garlic powder, rosemary and pepper
3. Place your lamb in a vacuum bag, and add onions
4. Now add Dijon mustard to one side
5. Flip and repeat
6. Vacuum seal
7. Place it into your water path
8. Cover water bath and cook for 24-30hours

Sear And Serve

1. Either place in oven and sear, or place over a grill
2. Sear with a searzall