Spring Lamb with Slow-roasted Tomato Sauce

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

Ingredients

Main course
Spring
Sous vide
Gluten-free
Wedding/Marriage

Ingredients

Method