END OF LAMB ~ LAMB CRACKLING ~ PEA ~ MINT ~ HAZELNUT

SERVES: 4

METHOD Tantalise your family's taste buds with this fabulous spring time recipe – the perfect excuse for getting your loved ones together over the Easter break. Republished with kind permission from multi-award winning and 3AA Rosette Head Chef Eric Snaith from Titchwell Manor and kindly supplied to us from The Food Snob UK blog. This recipe was created in a professional kitchen – however should you wish to recreate it at home, after speaking to avid home cooks and SousVide fans that the Polyscience® Sous Vide Creative Thermal Circulator or the SousVide Supreme™ SVS-10LS Water Oven are the best machines to do the job.

FOR THE LAMB

1. Pre-heat your water bath to 80°C.
2. Take all fat off the loin and remove any remaining fat and visible tendons. Place in the fridge to be used later.
3. Take the fat off the flank but just where the loin is adjoined.
4. Spread salt over entire flank and cover for half an hour. Rinse the salt off and towel dry.
5. Place the flank and the duck fat together in a vac bag and sous-vide at 80 degrees for 9 hours.
6. Once completed, take the lamb out of the bath and put between two baking trays or similar items, making sure something heavy is placed on top – place in fridge until cold.
7. Cut the flank into neat rectangles once cold then cover with a generous layer of seasoning and place in the grill to crisp up – rotate occasionally.
8. Take the sinew off the loin and divide into 4 pieces. Place all pieces along with a drizzle of extra virgin rapeseed oil into vac bags and seal. Sous-vide for 10 minutes at 65 degrees then take the loin out of the bag.
9. Seal the lamb pieces on both sides in a medium heated pan with a little oil and season to taste with salt.

FOR THE PEAS METHOD 10. Sweat off the shallots over a medium heat in a little butter. 11. In a separate pan bring the vegetable stock to the boil – add ½ the stock and frozen peas to the shallots and bring back to the boil. 12. Blend all the ingredients until it is the consistency of a loose purée before sieving through a fine mesh sieve and seasoning with salt and lemon juice. 13. Briefly boil the fresh peas for two minutes and cool in ice water before adding to the puree.

HAZELNUT CRUMB METHOD 14. Combine all ingredients apart from the hazelnuts in a bowl with your hands until it looks and feels similar to a crumble mix. 15. Preheat the oven to 160°C and bake the crumble mix until it becomes golden brown, giving it a stir every 3 minutes. 16. Once cooled combine the hazelnuts into the mixture and season to taste.

FOR THE MINT GEL METHOD 17. Place all the ingredients in a pan and simmer for 60 minutes then blend until smooth before sieving to get rid of any unwanted lumps. 18. Weigh and set with Agar (the ration will depend on the brand). 19. Fridge until set and then blend again until a smooth gel is formed – season with salt and a little more vinegar if desired.

FOR LAMB SAUCE METHOD 20. Gently boil the stock with the browned lamb until it has become a reduction. 21. Add salt to taste and a dash of lemon juice.

From https://www.sousvidetools.com/toolshed/recipes/best-end-lamb-lamb-crackling-pea-mint-hazelnut/