Lamb backstrap breakfast

Lamb backstrap with asparagus, mushroom, tomato and onion, served with fried egg and blue cheese foam.

Author

5cb65ed1-a4b0-48f1-ae23-7f26ac1f2693

Prep Time: 00:00

Recipe Time: 45:01

Temperature : 120.2F / 49C

Ingredients

• Lamb backstrap
• Mushroom
• Asparagus
• Tomato
• Onion
• Milk
• Gorgonzola
• Soy pectin

Directions

1. Set your Anova Sous Vide Precision Cooker to 49ºC / 120.2ºF
2. Place backstrap in bath and set to 45 minutes
3. Chop up vegetables and stir fry on a medium heat
4. In a large bowl, blend together milk and gorgonzola. Add soy pectin and continue to blend until foam begins to rise
5. On a low heat, fry an egg, with a cover on top of the pan.
6. Sear the lamb, on high heat, for approx 1 minute
7. To plate, place egg first, arranging vegetables in a circle around it. Add the seared lamb on top, and spoon on the milk foam.