Seared Lamb breast with roasting juice

Great easy dish for a Sunday lunch if you get hold of lamb breast.

Sous vide made easier than ever.

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Step 1

Start by marinating your lamb the day before and leave uncovered in the fridge. Marinade in herbs and diced garlic. Your own preference.
Step 2

Vack your lamb and turn on the anova to the correct temp.

Finishing Steps
Step 0

Once at temp put lamb and cook for 5 hours.
Step 1

Once the lamb is finished drain and save juices from back and leave lamb to rest for 10 Minutes at least. Sauté the onion and cook for 10 minutes on low heat, add red wine and reduce to a syrup and add your lamb stock and reduce further to correct consistency. Sear you’re lamb on a high heat in a frying pan. You should get lamb cracking. Rest again slice and serve with your finished sauce