Sous Vide Lamb Henry | Recipe by sousvidetools.com
Looking to gather the family over a delicious meal? This dish is a real winter warmer and provides a fantastic ‘fall of the bone’ texture with every bite.
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Cooking tools:
- Sous vide circulator
- Stockpot
- Vacuum sealer
Ingredients
- 4 x 400g Lamb Henry
- 150g Re-Hydrated Sundried Tomato
- 20 Basil Leaves
- 50g Green Olives
- 1 Bulb of Roasted Garlic
- 2 Tbsp. Tomato Puree
- 1 Tsp Sea Salt
- 2 Tbsp. Grain Mustard
- 1.5kg Buttery Mashed Potato
- 100mls Olive Oil
- 100mls Lamb Jus
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