Yummy Lummy's sous vide lamb backstrap

Step 1

Season the lamb with iodised salt, cracked black pepper and garlic powder and then vacuum seal with sprigs of rosemary. Keep the meat in the refrigerator until you're ready to cook.

Step 2

Set the precision cooker to 60 °C/140 °F and then place the meat in the water bath for 3 hours.

Step 3

Towards the end of the cook, start preparing the fennel salad.

Step 4

Finely slice the fennel, red onion, spring onions, chives and parsley.

Step 5

Crush some cashew nuts and fried shallots. Mix in some sunflower seeds, pumpkin seeds, poppy seeds and sesame seeds.

Step 6

Remove the zest from a lime and extract the lime juice.

Step 7

Slice an avocado. I only had Shepard but Hass is my favourite avocado variety.

Step 8

Mix all the salad stuff together and add a little olive oil.

Step 9

When the lamb has finished cooking, release it from the vacuum bag and pat it dry with paper towel.

Step 10

Sear the meat in a hot frying pan with a little grape seed oil and butter. Continue to sear the meat with a cook's torch.

Step 11

Slice the lamb thinly across the grain of the muscle fibres.

Step 12

Serve with the salad on a plate.

Step 13

Shoot a photograph.

Step 14

Eat the meal and enjoy the tender moist meat.

Step 15

Wash the dishes.

Step 16

Write the recipe.

Step 17

Write a blog post.

Step 18

Hope my friends share the post on social media.