Sous Vide Recipes: Italian Traditional Meat Recipes - Easy recipes for beginners by Milena Wenner

Author:Milena Wenner [Wenner, Milena]
Language: eng
Format: epub
Published: 2019-05-03T22:00:00+00:00

Beer Marinated Lamb

Ingredients for 4 people

Lamb shoulder 8 pieces (1.7 lb.) / (800 g)

Double malt beer (one glass) (33cl)

Aromatic herbs (thyme, sage, mint, bay leaf)

White onion

Garlic

Salt to taste

Black pepper to taste

Extra virgin olive oil

Preparation

Clean the different parts of the lamb by removing excess fat.

Take a baking dish and put in the various portions, add one glass of beer (double malt), 4 tablespoons of extra virgin olive oil, 4 sprigs of thyme, 2 cloves of garlic, salt, black pepper, 3-4 bay leaves, 4-5 mint leaves, 3 sage leaves and onion cut into wedges.

Mix everything well with your hands, divide it into the vacuum bags being careful not to overlap the parts and leave them in the marinade for at least 12 hours after sealing.

At this point, open the bag and remove the various pieces, let them drain and place them in a new vacuum cooking bag, adding four tablespoons of extra virgin olive oil, a glass of water, pepper, salt,

Let it cook for 7 hours at 165 °F (74°C).

Once cooked, put for a few seconds in water and ice to stop cooking.

The lamb can be put in the pan or on the grill for a few minutes, just long enough to brown the outside and make it crispy or consumed later; in this case, to warm it up, just leave it at 165 °F (74°C) for 20 minutes and serve.

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