Our European neighbours would be proud of this sous vide dish inspired by traditional French cuisine.
Thick, juicy lamb steaks are infused with rosemary, slow cooked, fried in butter then slathered with a rich, flavourful gravy made with their own juices.
Serve with green beans and dauphinoise potatoes for an authentic French experience.
- Prep Time: 20m
- Cook Time: 1h
- Total Time: 1h 20m
- Serves: 4
- Category: Lamb
For the steaks
- 4 x 150g lamb leg steaks, extra trimmed
- 2 teaspoons olive oil
- Fresh rosemary
- Salt and pepper to taste
- 1 knob of butter
For the gravy
- 2 large red onions, finely sliced
- Olive oil for frying
- 2 tablespoons plain flour
- 500 millilitres hot lamb or beef stock
- 200 millilitres red wine
- Set the water bath to 62˚C.
- Place the lamb steaks into individual pouches with 1 tsp olive oil and several sprigs of fresh rosemary. Make sure the rosemary covers the steaks evenly for full flavour.
- Vacuum seal the pouches, being careful not to draw liquid into the pump. Place the pouches in the water bath and set the timer for 1 hour.
- Keep checking the water bath to make sure the pouches are immersed under water and are not overlapping.
- Whilst the lamb is cooking, prepare the gravy. Fry the onion in olive oil and butter over a low heat for 10 minutes, until the onions are very soft. Stir in the flour and gradually add the stock, then the red wine, stirring constantly. Warm through over a low heat for 15 minutes, stirring occasionally.
- Once the lamb is cooked, remove from the water bath and pouches, and pat dry using kitchen towel. Sprinkle with salt and pepper to taste.
- Heat up a frying pan to a high heat and brown the lamb steaks in butter for 30 seconds each side, being careful not to continue the cooking process.
- Add the juices from the pouches to the gravy and heat through before serving.
- Serve with crunchy green beans and dauphinoise potatoes for a traditional French dish!
Chill & save for later
- You can save portions for later by cooling the pouches straight from the water bath, placing them into an ice bath then refrigerating.
- To regenerate from cold, heat the water bath to 57˚C and place the pouches in the bath for 30 minutes. Repeat the final steps of the recipe by searing the steaks and serving.