Lamb Cutlets

Fancy a delicious lamb sous vide lamb dish? Add creamy mash and seasonal vegetables to make a great substitute for a roast, midweek date night or just because you feel like it!

Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someone
  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 2 People
  • Category:

Ingredients

  • Rack of 6 lamb cutlets (150g)
  • 2 Sprigs of thyme
  • Garlic, to taste
  • Sea salt, to taste
  • Black pepper, to taste

Instructions

  1. Set the water bath to 60°C
  2. Cut the rack of cutlets in half
  3. Place each portion into separate vacuum sealer bags
  4. Add the thyme leaves into the bags, disguarding the stalks
  5. Add a touch of garlic into the bags
  6. Vacuum the pouches using the Clifton tabletop vacuum sealer. Be careful when doing this as the bones may pierce the food pouches.
  7. Place both bags into the water bath for 15 minutes
  8. Once cooked, if serving immediately, heat some butter in a pan on a medium heat to create a foaming butter
  9. Season with salt and pepper to taste and allow to rest for five minutes before serving