Lamb Breast, Peas, Carrots and Mint Sauce

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By Katrina Meynink

Published 2014

  • About

You will need to begin this recipe one day ahead.

Ingredients

  • 2 boneless lamb breasts, approximately 1.7 kg (3 lb 12 oz)

Method

Season the lamb with salt and pepper, place in a sous-vide bag and seal. Cook the lamb in a water bath at 63°C (145°F) for 24 hours. Remove from the water bath and place in the refrigerator to chill before removing it from the bag.

To pickle the mint for the mint sauce, bring the white wine vinegar and sugar to the boil in a medium saucepan until sugar has dissolved. Remove from the hea