Name: Spring Lamb with Slow-roasted Tomato Sauce
Cook time: 37 h
Total time: 37 h
Yield: Serves 4
Ingredients: sea salt, pepper; ⅓ cup celery, peeled and cut into 1 cm dice; ½ teaspoon finely sliced flat leaf parsley; 4 small garlic bulbs, plus 1 clove; 500 grams ripe Roma tomatoes, peeled and seeds removed; salt, pepper; ½ anchovy fillet; mashed potato; ¼ teaspoon orange zest; 1 tablespoon sugar; rosemary and oregano-infused olive oil; 1 cup tomato juice; 1 lamb belly, boneless (approx. 500 grams); olive oil, as required; 1 red capsicum; freshly cracked black pepper; 1 teaspoon lemon zest; 20 grams butter; Tabasco sauce, to taste; 100 grams pitted kalamata olives, well drained and patted dry; 4 x 2-point lamb racks, trimmed, leaving a thin fat cover over the meat; 1 zucchini; 1 garlic clove, sliced; ½ teaspoon rosemary; ½ teaspoon rosemary leaves, chopped; 2 garlic cloves, sliced; ½ teaspoon chopped rosemary leaves; 1 teaspoon sea salt; olive oil; 1 garlic clove, thinly sliced

Preparation info

Serves
4

Difficulty
Medium
Ready in
37 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

My wife and I had lunch at Donovans for our 10th wedding anniversary, and spent the rest of the afternoon there looking out over the beach and watching the ships drift in. The food is honest and subtle, often belying the attention to detail that went into creating it. With medium-rare lamb cutlets, slow-cooked belly and the earthy flavours of roasted tomato, garlic and Italian-style vegetables, Adam Draper and <