Sous vide Recipe Book 2018

1
Dice the onion, slice the
olives, and cut the tomatoes
into quarters. Heat the olive oil
in a frying pan, add the diced
onions, garlic, chopped herbs,
capers, olives, and tomatoes,
and sweat briey.
2
Deglaze with the red wine
and allow the alcohol to
evaporate.
3
Season the lamb with salt
and pepper, add to the
vacuum-sealing bag along with
the cooled sauce, and vacuum
seal. (See below for settings)
4
Cook the saddle of lamb.
(See below for settings)
5
Remove from the
vacuum-sealing bag and
serve. Delicious served with rice.
Ingredients
1 small onion
5olives
8cherry tomatoes
2tbsp olive oil
¼clove of garlic, nely
chopped
1sprig rosemary, needles
chopped
1sprig thyme, leaves chopped
1tsp capers
100ml red wine
200g saddle of lamb
(off the bone)
1tsp salt
Pepper
Preparation time:
approx. 1hour 25minutes
Cooking duration:
1hour
Step 3 settings
Vacuum seal the bag
Vacuum level 2
Step 4 settings
Cooking method: Sous-vide
Temperature: 136°F (58°C)
Duration: 1hour
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Saddle of lamb in
Mediterranean red wine sauce
Meat
>> Tip:
The meat can also be ash fried
according to taste and then served
with the sauce.
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