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

by Shaun Rankin
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Ingredients

Fresh Meat

Salad & Fresh Herbs

Fruit & Vegetables

Store Cupboard

Oils & Vinegars

  • olive oil
  • extra virgin olive oil
  • oil, for deep frying

Dairy

  • 20g of butter

Cheese

  • sheep's curd