Black pepper Lamb with Curry Leaves.

Author

gauravj

Prep Time: 05:00

Recipe Time: 04:30

Temperature : 131F / 55C

Ingredients

• Lamb
• Curry Leaves
• Carrots
• Lots of Black Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
2. Marinate the Lamb in Black pepper, baby carrots and curry leaves
3. Add Olive Oil
4. Run it on an Anova for 4hours

BBQ

1. BBQ it for like 4mins on high heat (no flame)