PT3H
In this delicious sous vide lamb leg steak recipe, the meat is infused with garlic and thyme then cooked in a water bath for one hour. The name ‘aubergine caviar’ refers to the slightly coarse texture of the blended aubergine, caused by the tiny seeds found inside the vegetable.
Sous vide lamb leg steaks with sheep curd, aubergine caviar, artichoke and roasted tomatoes