Shoulder of Lamb

Ingredients for 3

• 1kg shoulder, boned and rolled

• 1 tbsp garlic powder

• 1 tbsp onion salt

• 2 rosemary sprigs

• FOR THE SAUCE

• Vegetable oil

• 2 cloves minced garlic

• 250 ml dry red wine

• 5gm finely chopped Rosemary leaves

• 250ml Chicken Stock

• 30gm unsalted butter

• 2 tsp whole grain mustard

• 30 ml double cream

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 132.8ºF / 56.0ºC.

• Step 2

  Start by Rubbing the olive oil, the garlic powder and onion salt all over the rolled lamb shoulder then sprinkle with the fennel seeds

• Step 3

  Add the shoulder and rosemary sprigs to a bag, extract the air and seal

• Step 4

  Put the bag in the cooker and start the timer

• Step 0

  After the cooking time has expired remove the meat.

• Step 1

  Retain and freeze the juices in the bag. Skim off the fat and you will have a superb gravy.

• Step 2

  Pat the meat dry with a paper towel and sear the meat in really hot pan till have brown crust all over

• Step 3

  After browning the lamb, set aside in warm place (in oven with the plates)and Reduce the heat in pan so the browned bits remaining in the pan don't burn

• Step 4

  Pour off all but 1 1/2 tablespoons of fat from the frying-pan. Add the garlic, tilting the pan to keep the garlic submerged in the fat, and cook until golden, about one minute. Add the wine and rosemary, stirring up the browned bits from the bottom of the pan, and simmer over a high heat until syrupy, about three to four minutes.

• Step 5

  Add the chicken stock and cook until reduced by about half, another five to six minutes. Remove the pan from the heat and briskly whisk in the butter. When the butter has been incorporated, whisk in the mustard and double cream.

• Step 6

  Season if necessary

• Step 7

  Carve the meat, plate and add the sauce and serve with vegetables of your choice

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