The Christmas holidays are approaching and you are still looking for the right dish. With this delicious and juicy recipe for a shoulder of lamb, you’re sure to get it right. Cooked very slowly and low, the piece is buttery soft and simply delicious! Served with potato dumplings and red cabbage!
Preparation time: approx. 20 min | Sous-Vide 10 hours Servings: 4 people
Ingredients:
800 g shoulder of lamb, removed
1 pinch sea salt
2 sprigs thyme
1 sprig rosemary
1 pinch of black pepper
Olive oil for browning
Preparation:
Parcel the lamb shoulder, season with salt and pepper and place in a vacuum bag with two sprigs of thyme and the rosemary. Cook in the sous-vide at 68° C for about 10 hours. Remove the shoulder from the cooking bag and sear all around in a pan. Season with salt and pepper. Serve with potato dumplings and red cabbage.
Tip:
Most sous-vide machines have a timer & so you can easily prepare it for the next evening or noon and be right on time when your guests arrive.
Tender shoulder of lamb
The Christmas holidays are approaching and you are still looking for the right dish. With this delicious and juicy recipe for a shoulder of lamb, you’re sure to get it right. Cooked very slowly and low, the piece is buttery soft and simply delicious! Served with potato dumplings and red cabbage!
Preparation time: approx. 20 min | Sous-Vide 10 hours
Servings: 4 people
Ingredients:
Preparation:
Parcel the lamb shoulder, season with salt and pepper and place in a vacuum bag with two sprigs of thyme and the rosemary. Cook in the sous-vide at 68° C for about 10 hours. Remove the shoulder from the cooking bag and sear all around in a pan. Season with salt and pepper. Serve with potato dumplings and red cabbage.
Tip:
Most sous-vide machines have a timer & so you can easily prepare it for the next evening or noon and be right on time when your guests arrive.
Our Recommendations:
Sous-Vide Cooker SV 75