Cooking Sous Vide - Thomas N. England (2016)

Beef & Lamb

BEEF & LAMB basics

Sous vide uses precision cooking, and nowhere is this more apparent than with beef and lamb. At a specific temperature for an exact period of time, the connective tissue will break down and disappear, leaving a moist meat with the proteins in place.

When it comes to beef, making the perfect steak may be the most-talked-about topic. The nice thing with sous vide is you don’t have to invest a lot of money in a tender steak that can be grilled, broiled, or sautéed. Instead, you can buy tougher cuts and still get a tender, succulent meat that you can then finish as you’d like.

As for lamb, you get some of the best results when you cook it the sous vide way. Normally, you have to cook lamb at high temperatures in order to tenderize it. With sous vide, you can cook it at a lower temperature and get a tender meat that’s also moist and full of flavor.

Because steaks often come in vacuum-sealed bags from the store, you have the option of leaving them in the bags instead of resealing them (as long as the bags are heat safe) for sous vide cooking. Not only will this save you a lot of time, you can still season the meat before you sear it to capture the perfect flavor.

When preparing...

Use herbs sparingly. With rosemary in particular, you’ll find the flavor of herbs is intensified when sealed in with beef or lamb for sous vide cooking. This can lead to meat with an unpleasantly strong herbal taste. In most cases, you should use about a quarter of the amount that you would traditionally use in recipes.

When finishing...

Caramelize beef or lamb after cooking. The caramelization process allows the meat to develop a rich umami taste. Once you’ve removed the meat from the plastic bag, prepare it for caramelization by drying, salting, and oiling it. Finally, sear the beef or lamb using a skillet, grill, or blowtorch.

BEEF & LAMB
times & temperatures

MULLIGATAWNY soup

An English recipe inspired by Indian cuisine, this rich and spicy soup is served with rice for a hearty and complete meal.

1 lb. (450g) boneless lamb shoulder, cut into ½-in. (1.25cm) cubes

1½ tsp. curry powder

3 TB. vegetable oil

6 cups chicken stock

1 medium yellow onion, peeled and finely chopped

6 cloves garlic, peeled and finely chopped

1½ tsp. ginger, peeled and finely grated

1½ TB. almonds, toasted and ground into a fine powder

1½ tsp. ground coriander

1½ tsp. ground cumin

¼ tsp. ground turmeric

½ tsp. cayenne pepper

¼ cup chickpea flour

2 cups cooked white rice

Finely chopped fresh cilantro

Ground black pepper

Kosher salt

2 limes, quartered

1 Preheat the sous vide machine to 149°F (65°C).

2 Season lamb shoulder cubes with curry powder.

3 In a medium bowl, pour vegetable oil. Add seasoned lamb and toss.

4 Put seasoned lamb in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned lamb and allow to cook for 16 hours.

2 Remove the plastic bag from the water bath.

1 Place the plastic bag in an ice bath and allow to chill for 15 minutes.

2 Open the plastic bag and separate contents into three different bowls: oil, lamb cubes, and broth.

3 In a large bowl, pour chicken stock. Strain broth from the bag and add to stock, stirring to combine.

4 In a large pot, add oil from the plastic bag and yellow onion and garlic. Cook over medium heat until onion is translucent, about 3 minutes.

5 Add ginger, almonds, coriander, cumin, turmeric, and cayenne pepper to the pot and toast until nice and fragrant, about 1 minute.

6 Whisk in chickpea flour until contents of the pot are evenly coated. Whisk in stock-broth mixture in a slow and steady stream and allow to cook for 2 minutes.

7 Bring soup to a simmer over high heat, whisking frequently, for 10 minutes.

8 Remove soup from the stovetop and add lamb cubes.

9 Ladle soup into bowls. Spoon ¼ cup white rice on each. Sprinkle with cilantro, salt, and black pepper to taste. Serve with lime wedges.

Mulligatawny Soup

BEEF BARLEY soup

This filling soup-packed with tender beef, a variety of vegetables, and flavorful barley-is a great cold-weather food.

2 lb. (1kg) beef stew meat, cut into ½-in. (1.25cm) cubes

½ tsp. ground black pepper

1 cup celery, diced

1 cup white onion, diced

1 TB. Worcestershire sauce

6 cups beef broth

⅔ cup barley

1 cup carrots, diced

3 TB. chopped tarragon

1 Preheat the sous vide machine to 150°F (66°C).

2 Put beef stew meat and black pepper in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned beef and allow to cook for 16 hours.

2 Remove the plastic bag of seasoned beef and set aside. Increase the heat of the sous vide water bath to 190°F (88°C).

3 Put celery, white onion, Worcestershire sauce, beef broth, and barley in a 1-gallon (3.75l) plastic bag and seal.

4 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of barley mixture and allow to cook for 1 hour.

1 Place the contents of both bags into a large stockpot.

2 Add carrots and tarragon and bring to a simmer over high heat.

3 Immediately remove the pot of soup from the stovetop and serve.

BARBACOA tacos

Tender chunks of beef and seasonings are cooked together and then wrapped in warm tortillas for a truly filling taco.

1 lb. (450g) beef chuck roast, trimmed and diced into 1-in. (2.5cm) chunks

1 TB. ancho chile powder

1 TB. chopped chipotle peppers in adobo sauce

1 tsp. kosher salt

½ tsp. ground black pepper

16 corn tortillas

1 bunch cilantro, chopped

1 small yellow onion, thinly sliced

1 avocado, diced

2 limes, cut into wedges

1 Preheat the sous vide machine to 179°F (82°C).

2 In a medium bowl, combine beef chunks, ancho chile powder, chipotle peppers, kosher salt, and black pepper.

3 Put seasoned beef in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned beef and allow to cook for 8 hours.

2 Remove the plastic bag from the water bath.

1 Open the bag and place contents into a large bowl. Shred beef with a fork and set aside.

2 Warm corn tortillas in batches in the microwave for 10 seconds.

3 Top corn tortillas with shredded beef, cilantro, yellow onion, and avocado. Serve with lime wedges.

flank steak WITH PESTO PASTA

Flank steak-a lean yet tough cut of meat-is cooked sous vide to produce a tender cut and grilled over high heat before being sliced into strips and served over a savory pesto pasta.

1½ lb. (680g) flank steak

1 tsp. ground black pepper

1 TB. kosher salt

2 TB. vegetable oil

6 cups cooked linguine

1½ cups pesto sauce

1 Preheat the sous vide machine to 134°F (57°C).

2 Season flank steak with black pepper.

3 Put seasoned steak in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned steak and allow to cook for 6 hours.

2 Remove the plastic bag from the water bath.

1 Preheat a grill to a temperature above 600°F (316°C). Meanwhile, allow steak to cool for 20 minutes.

2 Remove steak from the plastic bag and dry with paper towels.

3 Season steak with kosher salt. Rub vegetable oil onto steak.

4 Once the grill reaches the desired temperature, place steak on the grill and sear for 2 minutes per side.

5 Remove steak from the grill and allow to rest for 5 minutes.

6 Slice steak in ¼-inch (.5cm) strips across meat grain. Set aside.

7 In a large bowl, combine linguine and pesto sauce.

8 Divide pesto pasta among serving plates. Top with slices of steak and serve.

Flank Steak with Pesto Pasta

THE PERFECT steak

If you’re one of those people looking for the perfect way to cook a steak, your search is over. This steak comes out right every time.

2 tsp. kosher salt

½ tsp. ground black pepper

1 clove garlic, minced

1 tsp. dried thyme

1 (16-oz.; 450g) rib-eye steak, cut 1 in. (2.5cm) thick

1 sprig rosemary

1 TB. vegetable oil

1 Preheat the sous vide machine to 133°F (56°C).

2 In a medium bowl, combine kosher salt, black pepper, garlic, and thyme. Season rib-eye steak with mixture.

3 Put seasoned steak with rosemary in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned steak and allow to cook for 1 hour for medium-rare doneness. (See the chart in the back of the book for other doneness levels.)

2 Remove the plastic bag from the water bath.

1 Preheat a grill to a temperature above 600°F (316°C).

2 Allow steak to rest for 10 minutes. Remove steak from the plastic bag and dry with paper towels.

3 Rub vegetable oil onto both sides of steak.

4 Once the grill reaches high heat, place steak on the grill and sear for 2 minutes per side.

5 Remove steak from the grill and allow to rest for 5 minutes. Serve.

The Perfect Steak

THE ULTIMATE cheese burger

Because ground meat can become dry when compressed, this method doesn’t involve vacuum sealing. The end result is a hamburger that’s juicy and delicious.

6 oz. (170g) ground beef

1 tsp. kosher salt

½ tsp. ground black pepper

1 tsp. vegetable oil

2 slices cheddar cheese

1 toasted hamburger bun

1 Preheat the sous vide machine to 127°F (53°C).

2 Delicately form ground beef into a burger, taking care not to compress it too much.

3 Season hamburger with kosher salt and black pepper.

4 Put hamburger in a 1-quart (1l) zipper-lock bag and seal using the zipper-lock bag sealing method.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of hamburger meat and allow to cook for 1 hour for rare doneness. (See the chart in the back of the book for other doneness levels.)

2 Remove the plastic bag from the water bath.

1 Remove hamburger from the plastic bag and place on top of a paper towel. Allow to rest for 5 minutes.

2 Meanwhile, preheat a cast-iron skillet over medium-high heat until it starts smoking.

3 Rub vegetable oil onto both sides of hamburger.

4 Once the skillet reaches the desired temperature, place hamburger in it and sear on one side for about 2 minutes.

5 Flip hamburger and add cheddar cheese to top. Allow to sear for 2 minutes.

6 Remove cheeseburger from the skillet and serve on a toasted hamburger bun.

The Ultimate Cheese Burger

corned beef & CABBAGE

Corned beef cooked traditionally can often be tough and dry. This sous vide corned beef-served with fragrant cabbage-is tender and moist, and will have you bragging to your friends.

1 TB. kosher salt

⅛ tsp. pink salt (optional)

2 TB. pickling spice

1 lb. (450g) beef brisket

1 cup water

½ lb. (225g) carrots, peeled and roughly chopped

½ lb. (225g) russet potatoes, peeled

¼ head white or green cabbage, cut into 2 to 3 wedges

1 Preheat the sous vide machine to 180°F (82°C).

2 In a medium bowl, combine kosher salt, pink salt (if using), and pickling spice. Season beef brisket evenly on all sides with mixture.

3 Put seasoned beef brisket in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned beef brisket and allow to cook for 10 hours.

2 Remove the plastic bag from the water bath.

1 Place the plastic bag in the refrigerator and allow to cool overnight.

2 Remove corned beef from the plastic bag, scraping any gelatin off into the bag. Slice beef and fan out in a medium skillet. Set aside.

3 Put gelatinous liquid from the bag in a medium stockpot. Add water, carrots, russet potatoes, and cabbage.

4 Add ½ cup of liquid from the pot to the skillet with beef and place the skillet on top of the pot.

5 Cover the skillet with a lid of aluminum foil. Bring the pot underneath the skillet to a boil over high heat. Reduce to a simmer and cook until vegetables are tender and beef is heated through, about 30 minutes.

6 Place corned beef and cabbage on a plate. Separate cooked carrots, cooked potatoes, and liquid into separate bowls. Serve immediately.

Corned Beef & Cabbage

PHILLY cheese steak

This nod to the Philadelphia staple combines the rich flavor of beef, the caramelized sweetness of onion, and the tang of cheese.

1 lb. (450g) beef knuckle

2 tsp. kosher salt

½ tsp. ground black pepper

4 TB. vegetable oil

2 medium white onions, peeled and diced

1 cup Cheez Whiz or other processed cheese spread

4 soft hoagie rolls

1 Preheat the sous vide machine to 135°F (57°C).

2 Season beef knuckle with kosher salt and black pepper.

3 Put seasoned beef knuckle in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned beef and allow to cook for 48 hours.

2 Remove the plastic bag from the water bath.

1 Place in the bag the refrigerator to chill overnight. Once chilled, preheat a cast-iron skillet over high heat.

2 Meanwhile, remove beef knuckle from the plastic bag and slice into paper-thin pieces.

3 Once the skillet reaches the desired temperature, add vegetable oil.

4 Place beef slices in the skillet and cook until a dark brown color, about 1 minute. Remove from the skillet and set aside.

5 In the still-hot skillet, place white onions. Allow to cook until onions are completely browned and caramelized, about 1 minute. Remove onions from the skillet and set aside.

6 Spread 4 tablespoons Cheez Whiz on each hoagie roll.

7 Layer rolls with cooked beef and onions and serve.

This recipe uses a tougher cut of meat from the top round of beef called a knuckle. Because it’s typically ground, you’ll need to ask your local butcher for the cut of meat. By cooking beef knuckle at a low temperature for 48 hours, you’ll make this meat much more delicate and flavorful.

Philly Cheese Steak

BEEF OSSO buco

Beef shank is tenderized by the sous vide process and then coated in a rich sauce for a dish that’s savory and moist.

4 lb. (2kg) beef shank

¼ cup all-purpose flour

4 TB. vegetable oil

2 tsp. kosher salt

½ tsp. ground black pepper

1 Preheat the sous vide machine to 131°F (57°C).

2 Season beef shank with kosher salt and black pepper.

3 Put seasoned beef shank in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned beef shank and allow to cook for 48 hours.

2 Remove the plastic bag from the water bath.

1 Open the plastic bag and pour liquid from it into a container to reserve. Place beef shank onto a cooling rack over a sheet pan.

2 In a medium saucepan over medium-high heat, place all-purpose flour and cook until it starts to toast and develops the aroma of popcorn, about 4 minutes.

3 Add vegetable oil and whisk with flour until all lumps are gone and oil-flour mixture (known as a roux) begins to foam, about 3 to 5 minutes.

4 Slowly pour reserved liquid from the plastic bag into roux, whisking vigorously as you do so. Reduce heat to low and allow sauce to simmer for 10 minutes.

5 Sear beef shank using your method of choice (a blowtorch, cast-iron skillet, or broiler).

6 Remove beef shank meat from the bone. Season with kosher salt and black pepper.

7 Pour sauce onto a plate, place beef shank on top, and serve.

Beef Osso Buco

KOREAN-STYLE short ribs

These ribs, cut in strips through the bone (also known as flanken), are marinated and fried before being covered in a sweet and tangy sauce.

2½ cups filtered water

⅔ cup tamari (gluten-free soy sauce)

¼ cup apple juice

3 TB. mirin

1 TB. sesame oil

1 Asian pear, peeled, cored, and chopped

1 medium yellow onion

1 tsp. ground white pepper

4 lb. (2kg) beef spare ribs

¼ cup vegetable oil

1 Preheat the sous vide machine to 140°F (60°C).

2 In a blender, place filtered water, tamari, apple juice, mirin, sesame oil, Asian pear, yellow onion, and white pepper. Blend on high until the consistency of a marinade.

3 Put beef spare ribs and marinade in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of spare ribs and allow to cook for 48 hours.

2 Remove the plastic bag from the water bath.

1 Remove spare ribs from the plastic bag and set aside. Strain liquid from the plastic bag through a fine-mesh sieve into a large saucepan.

2 On a stovetop over high heat, cook sauce until the volume is reduced to 2 cups, about 5 minutes. Remove the saucepan from heat and set aside.

3 In a large stockpot, add vegetable oil. Place on the stovetop and preheat to medium-high.

4 Remove bones and trim any excessive fat from spare ribs.

5 Once oil has reached the desired temperature, add spare ribs and fry until they turn a deep mahogany color, about 8 minutes.

6 Remove short ribs from oil, coat with sauce, and serve immediately on its own or paired with kimchi.

Korean-Style Short Ribs

BEEF VEGETABLE soup

This soup really showcases the good qualities of sous vide cooking. The vegetables keep their shape and the tough meat softens, creating a rich, flavorful final product.

1 lb. (450g) beef stew meat, diced small

1 tsp. garlic powder

1 cup white onion, diced small

½ cup celery, diced small

½ cup carrots, diced small

1 russet potato, diced small

2 TB. extra-virgin olive oil

3½ cups beef broth

½ cup frozen corn

½ cup frozen peas

1 (14-oz.; 400g) can diced tomatoes

1 small bay leaf

2 tsp. hot sauce

Kosher salt

Ground black pepper

1 Preheat the sous vide machine to 149°F (65°C).

2 Put vegetables in a 1-quart (1l) plastic bag and seal.

3 Season beef stew meat with garlic powder.

4 Put seasoned beef in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned meat and allow to cook for 16 hours.

2 Remove the plastic bag from the water bath and place in the refrigerator.

3 Increase the temperature of the sous vide water bath to 185°F (85°C).

4 In a large bowl, combine white onion, celery, carrots, and potato. Add extra-virgin olive oil and toss.

5 Put vegetables in a 1-quart (1l) plastic bag and seal.

6 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of vegetables and allow to cook for 1 hour. Remove the plastic bag from the water bath.

1 In a large stockpot, pour beef broth. Open both plastic bags and strain liquid into beef broth using a fine-mesh sieve.

2 Bring beef broth to a boil over high heat. Add corn, peas, tomatoes, and bay leaf, and simmer over medium-high heat.

3 Add cooked vegetables and seasoned beef to the pot. Return broth to a simmer. Once it reaches a simmer, remove from heat immediately.

4 Remove bay leaf. Season soup with hot sauce, as well as kosher salt and black pepper to taste. Serve.

SMOKED brisket

This recipe captures the delicate balance between meat falling apart and being tough, and combines it with liquid smoke and spices for a perfectly seasoned brisket.

2 TB. kosher salt

2 TB. light brown sugar, tightly packed

1 TB. ground black pepper

2 tsp. cayenne pepper

1 TB. paprika

2 tsp. thyme leaves

2 tsp. ground cumin

1 tsp. granulated garlic

7 lb. (3kg) beef brisket

¼ tsp. Prague powder #1

1 tsp. liquid smoke

1 Preheat the sous vide machine to 153°F (67°C).

2 In a medium bowl, combine kosher salt, light brown sugar, black pepper, cayenne pepper, paprika, thyme, cumin, and garlic, making sure to disperse herbs and spices. Divide rub into two equal portions. Set aside.

3 Trim thickest areas of fat off beef brisket, leaving a fat layer ¼ inch (.5cm) thick.

4 Using half of rub, season both sides of beef brisket.

5 Sprinkle Prague powder #1 and liquid smoke onto both sides of beef brisket.

6 Put seasoned beef brisket in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of beef brisket and allow to cook for 36 hours.

2 Remove the plastic bag from the water bath.

1 Preheat an oven to 350°F (177°C).

2 Remove beef brisket from the plastic bag and dry meat with paper towels.

3 Season beef brisket with remaining half of rub. Place on a sheet pan with a wire rack.

4 When the oven has reached the desired temperature, insert the sheet pan and bake beef brisket for 15 minutes to set bark crust on outside of brisket.

5 Remove beef brisket from the oven and allow to rest for 15 minutes.

6 Slice beef brisket into ⅓-inch (.75cm) slices before serving.

BEEF SPARE ribs

Beef spare ribs are usually braised for long periods of time, leading to a flaky texture. In this recipe, the spare ribs are tenderized with sous vide and then finished more like a steak.

1 TB. kosher salt

1 tsp. granulated sugar

1 tsp. ground black pepper

½ tsp. fresh rosemary leaves, chopped

4 lb. (2kg) beef spare ribs

1 Preheat the sous vide machine to 130°F (54°C).

2 In a small bowl, combine kosher salt, sugar, black pepper, and rosemary. Set aside.

3 Trim away any large pieces of fat from beef spare ribs.

4 Using seasoning mixture, season spare ribs evenly on all sides.

5 Put seasoned spare ribs in two 1-gallon (3.75l) plastic bags and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of spare ribs and allow to cook for 72 hours.

2 Remove the plastic bag from the water bath.

1 Remove spare ribs from the plastic bag and dry meat with paper towels.

2 Strain liquid from the plastic bag through a fine-mesh sieve into a large saucepan.

3 On the stovetop over high heat, cook liquid until it reduces to a glaze, about 10 minutes. Set aside.

4 Remove bone from spare ribs. Sear spare ribs with a blowtorch, in a cast-iron skillet, or on a hot grill for about 1 minute per side.

5 Coat spare ribs in glaze and serve.

veal chop WITH WILD MUSHROOM BÉCHAMEL SAUCE

This tender cut of meat is cooked similarly to a beef cut and is paired with a creamy, mushroom-flavored béchamel sauce.

1 tsp. kosher salt

⅛ tsp. ground white pepper

½ tsp. fresh tarragon leaves, chopped

2 (10-oz.; 285g) veal loin chops

8 oz. (237ml) mushroom cream (see Infusions)

4 TB. vegetable oil

2 TB. all-purpose flour

1 Preheat the sous vide machine to 140°F (60°C).

2 In a small bowl, combine kosher salt, white pepper, and tarragon.

3 Season veal loin chops evenly on both sides with mixture.

4 Put seasoned veal chops in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of veal chops and allow to cook for 30 minutes.

2 Remove the plastic bag from the water bath.

1 Remove veal chops from the plastic bag and dry with paper towels.

2 In a large bowl, pour mushroom-infused heavy cream. Strain liquid from the plastic bag through a fine-mesh sieve into the bowl and stir. Set aside.

3 Preheat a cast-iron skillet over medium-high heat until it smokes heavily. Add vegetable oil followed immediately by veal chops and sear for about 2 to 3 minutes per side.

4 Remove veal chops from the skillet and set aside.

5 In the still-hot skillet, add all-purpose flour. Reduce heat to low and whisk with leftover oil for about 1 minute.

6 Whisk in cream mixture and simmer until béchamel reduces to 4 ounces (120ml), about 10 minutes.

7 Remove béchamel from heat and spoon onto plates. Place a veal chop on each plate and serve.

rack of lamb WITH MINT-INFUSED BUTTER

Mint sauce is often served with lamb, as the bitter taste goes well with the meat’s flavor. This recipe tops sous vide-cooked and seared lamb with a mint-infused butter.

1 tsp. kosher salt

⅛ tsp. ground black pepper

½ tsp. fresh rosemary leaves, chopped

1 (2-lb.; 1kg) rack of lamb (8 bones)

1 tsp. Worcestershire sauce

2 TB. vegetable oil

1 oz. (25ml) mint butter (see Infusions)

1 Preheat the sous vide machine to 129°F (54°C).

2 In a small bowl, combine kosher salt, black pepper, and rosemary.

3 Season lamb evenly on both sides with mixture.

4 Put seasoned lamb and Worcestershire sauce in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of lamb and allow to cook for 1 hour.

2 Remove the plastic bag from the water bath.

1 Remove lamb from the plastic bag and dry meat with paper towels.

2 Cut lamb into four sections of two bones.

3 Add vegetable oil to a cast-iron skillet and preheat over high heat until it begins to smoke.

4 Add lamb pieces and sear for about 30 seconds per side. Remove lamb from the skillet.

5 Place two sections on each plate. Top each with mint butter and serve.

Rack of Lamb with Mint-Infused Butter

LAMB TIKKA kebabs

Succulent lamb pieces are skewered and served with a cool mint yogurt sauce. Cooking the lamb sous vide before searing gives you the moistest, most flavorful meat.

1 tsp. powdered ginger

1 tsp. granulated garlic

1 tsp ground garam masala

¼ tsp. cayenne pepper

1 TB. kosher salt

1 TB. dried lemon peel

1 lb. (450g) lamb shoulder, cut into a 1-in. (2.5cm) dice

10 mint leaves, chopped

1 cup Greek-style yogurt

1 Preheat the sous vide machine to 133°F (56°C).

2 In a medium bowl, combine ginger, garlic, garam masala, cayenne pepper, kosher salt, and dried lemon peel. Season lamb shoulder pieces evenly on all sides with mixture.

3 Put seasoned lamb shoulder in a 1-gallon (3.75l) plastic bag and seal, making sure pieces are in a single layer.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned lamb shoulder and allow to cook for 3 hours.

2 Remove the plastic bag from the water bath.

1 Remove lamb shoulder pieces from the plastic bag and dry with paper towels.

2 Skewer lamb shoulder pieces on four wooden skewers.

3 Sear lamb kebabs for 2 minutes per side on a very hot grill or with a blowtorch until browned. Set aside.

4 In a medium bowl, combine mint leaves and Greek-style yogurt. Serve mint yogurt sauce alongside lamb kebabs.

Lamb Tikka Kebabs