Sous vide lamb leg steaks with sheep curd, aubergine caviar, artichoke and roasted tomatoes

  • Main
  • medium
  • Serves 4
  • 3 hours


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Sous vide lamb leg steaks

Roasted tomatoes


Smoked aubergine caviar

Baby aubergine

Garlic crisps

Parsley oil

To serve

Preheat the oven to 80°C/gas mark 1/4
Begin by making the roasted tomatoes. Blanch the tomatoes in boiling water for 30 seconds, then place into ice water and remove the skin. Pat the tomatoes dry with kitchen paper and place into a bowl and season with the sugar, salt and pepper
Add the olive oil, thyme leaves and basil stalks and mix well until the tomatoes are evenly coated. Tip the tomatoes onto a baking sheet and bake in the oven for about 2 hours
Preheat a water bath to 54°C
Meanwhile, rub the lamb steaks with the garlic, thyme and olive oil and place each steak into an individual vacuum bag. Seal in a chamber sealer and cook in the water bath for 1 hour
For the parsley oil, blanch the parsley leaves and place into a blender along with the oil. Blitz until smooth, then strain through cheesecloth over a bowl until all the liquid has dripped through. Transfer to a bottle or container and set aside until required
Preheat a charcoal barbecue
For the aubergine caviar, wrap the aubergine in tin foil, place over hot charcoal and cook for one hour or until soft with a smoky flavour
Preheat a deep fat fryer to 160°C
  • oil, for deep frying
While the aubergine is cooking prepare the garlic chips. Peel the garlic cloves and finely slice them using a mandoline or sharp knife, then deep fry for 1 minute until crisp. Remove and leave to drain on kitchen towel, seasoning a little with salt
Peel the artichokes and place in water with a squeeze of lemon juice to prevent browning. Cut one artichoke into thin raw slices with a mandolin and place back into the lemon water
Cut the rest of the artichokes in half and cook both the halves and slices in a frying pan with a drizzle of olive oil. Finish with 20g of butter, continuously basting the artichokes until soft and golden brown. Remove from the pan and set aside until ready to serve
  • 20g of butter
Keeping the charcoal barbecue hot, remove the cooked aubergine and cut in half. Scoop the flesh out and season with salt flakes, black pepper, garlic and a sprinkle of thyme leaves, then drizzle over the extra virgin olive oil and set aside
Remove the lamb from the vacuum bag and season with salt and pepper. Sear the lamb quickly on the charcoal barbecue and set aside, keeping warm until ready to serve
For the grilled baby aubergine, cut the aubergines in half and season with salt and pepper. Drizzle over a little olive oil, rub with the garlic and grill on the barbecue
To serve, combine the artichokes and tomatoes and arrange in the centre of the plate alongside generous dots of sheep's curd. Place the grilled lamb on top and add the baby aubergine and caviar to the plate. Scatter over a few garlic crisps and garnish with basil leaves and a drizzle of the parsley oil
  • basil
  • sheep's curd
  • olive oil
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