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

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

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

Main course
Sous vide

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