Lamb Breast, Peas, Carrots and Mint Sauce

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

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