Sous Vide Lamb Belly Recipe with Amaranth - Great British Chefs

Ingredients

• 1 lamb belly
• 1000ml of water
• 1 pinch of pink salt
• 1/2 tsp salt
• 1 tsp caster sugar
• 3kg lamb bones
• 1 onion
• 1 bulb of garlic
• 1 bunch of fresh thyme
• 8 pearl onions
• 30g of shallots
• 10g of butter
• 1 tbsp of olive oil
• 100g of amaranth grain
• 250ml of white chicken stock
• salt
• pepper
• 1000ml of whole milk
• 1 handful of samphire
• 1 handful of tahoon cress
• 1 handful of wood sorrel