Sous Vide Lamb Leg Steak Recipe - Great British Chefs

Ingredients

• 4 lamb leg steaks, approximately 180g
• 5 sprigs of fresh thyme
• 1 garlic clove, crushed
• black pepper
• salt
• olive oil
• 600g of cherry tomatoes, mixed colours and varieties
• 10 basil stalks
• sugar, to taste
• 4 baby artichokes
• 20g of butter
• juice of half a lemon
• 1 aubergine
• 1 pinch of salt flakes
• 1/2 garlic clove, crushed
• 1 pinch of thyme leaves
• extra virgin olive oil
• 4 baby aubergines
• 2 garlic cloves
• oil, for deep frying
• 250g of flat-leaf parsley leaves
• 125ml of olive oil
• sheep's curd
• basil