Lamb sous-vide in olive oil with herbs
A source of high-quality protein and healthy fats, this dish is rich in antioxidants from fresh herbs, which aids in digestion and strengthens the immune system. The tender taste of lamb combined with the aroma of herbs creates a harmonious culinary delight.
Clean the lamb (1000 g) from excess fat and membranes. Pat the meat dry.
Finely chop parsley (20 g), chives (15 g), mint (10 g), and thyme (8 g), quickly blanch for 10 seconds, cool in ice water, and pat dry.
Blend the herbs with garlic (20 g), olive oil (100 g), salt, and black pepper in a blender.
Quickly sear the lamb until lightly browned. Pack it in a bag with the oil and herbs, removing the air.
Cook using the sous-vide method at 57 °C for 30 minutes.
For the sauce, reduce meat or lamb broth with wine vinegar (15 g), balsamic vinegar (15 g), and allulose (8 g) until thickened. Slice the cooked meat and serve with the sauce.
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