Name: Cordero a la Vainilla (Slow-cooked Lamb Breast with Vanilla and Almond Milk)
Cook time: 24 h
Total time: 24 h
Yield: Serves 4 as an entrée
Ingredients: 1 teaspoon leatherwood honey; lemon thyme flowers; 450 ml bottled still water; salt, pepper; 1.2 kg lamb breast, bone in, skin on and trimmed of any excess fat; 250 ml grapeseed oil; 150 grams spiced bread; 400 grams fresh green almonds, husks and skins removed; 200 ml cream; 200 grams cooked chickpeas; 1 vanilla pod

Preparation info

Serves
4
as an entrée

Difficulty
Easy
Ready in
24 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Pablo Tordesillas makes tapas-style food that is as beautiful as it is tasty. Crispy on the outside, soft and moist on the inside, this vanilla-infused lamb is set on a creamy chickpea purée and finished with almond milk and honey.

Ingredients

Lamb

1 vanilla pod
250 ml grapeseed oil
1.2 kg

Method

Lamb

Preheat a water bath to 40°C/104°F.

Split and scrape the vanilla pod and seal in a vacuum pouch with the oil. Cook in the preheated water bath

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Cordero a la Vainilla (Slow-cooked Lamb Breast with Vanilla and Almond Milk)

Ingredients

Lamb

Method

Lamb

Become a Premium Member to access this recipe

$4.99

$39.99

Part of