Minted Lamb Leg Steak

Take one part lamb leg steak, one part mint seasoning, smash them together to create a flavour explosion. The only problem is, you will want more!

Author

Edward Smith

Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad thing.....

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 138F / 58.9C

Ingredients

• Lamb Leg Steak
• Mint Lamb Seasoning (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 138ºF / 58.9ºC
2. Marinade steaks overnight for best results (or at least for one hour)
3. Seal them up nice and tight. Can't let them escape.
4. Send them for a swim. Sit back and contemplate life for a while.

Finishing Steps

1. Remove from bag and pat dry
2. Preheat your pan until it is hotter than the surface of the sun. I drop my cast iron into the oven to heat up then onto the hob. Savour the sizzle.
3. After 30 seconds to 1 minute (depending on heat) treat it like a pan cake and flip those bad boys.
4. Immediately serve with your choice of sides and sauces.
5. Get a photo for the gram, add those #filters and tag #anovafoodnerd.