Place the water in a deep container and dissolve the salt in it. Submerge the Iamb in the brine and refrigerate for 24 hours.
Remove and soak in several changes of cold water for 2 hours.
Preheat a water bath to 65?C/149?F.
Drain the lamb, place in a sous-vide bag, seal under full pressure and cook in the water bath for 12 hours.
Remove the bag from the water bath and allow to cool at room temperature for 15 minutes. Transfer to room-temperature water for another 15 minutes, then place the bag in iced water and chill to 5?C/41?F.
Remove the lamb from the bag and trim off any excess fat. Cut the lamb into 5g pieces and refrigerate until needed.
(As made by Mathias 29DEC2012)
Place the lamb neck straight in a sous-vide bag and cook for 6 hours at 65?C. After 6 hours, ice the temperature down to 60?C and put the lamb rack that goes with it in. Leave to cook for a further 4 hours. This actually tastes better with none of the faffing around with rinsing.
It's very complicated, and so it's impossible to enter even a single course as a single recipe.
Accordingly, the final assembly of each of the two courses is labelled (BEL-1) and (BEL-2)
In order to complete BEL-1, you need to FIRST make all the components BEL-1-1, BEL-1-2 and so on. And similarly you need to make all the components for the second course.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.2mg||0 %|
|Potassium 158.6mg||4 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 4.8g|
|Protein 1.4g||2 %|
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Calories per serving: 32
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