Tender lamb, spicy pecorino Romano, and zesty mint chimichurri make for a robust sandwich.
Sliced sous vide lamb leg, 7 oz./200 g.
Sliced French bread, or your preference, 2 slices.
Pecorino Romano cheese, 2 oz/60 g.
Tomato, one small, approx. 4 oz./110 g.
Mixed baby greens, 1.5 oz. /50 g.
S+P, as needed.
Extra virgin olive oil, as needed.
Mint Gastrique, as needed.
Butter, 1.5 oz./45 g, for grilling the bread and sauteing the lamb.
Mint Chimichurri, 1/2 oz./15 g
A clear Polycarbonate container for use with your immersion circulator. A dedicated, tight fitting lid for your circulator, which practically eliminates vaporization. A sous vide rack, which insures efficient transfer of heat and circulation of water.
Mint, fresh, 1oz/30g
Garlic, peeled, 2 cloves
Extra virgin olive oil, 3 oz/90 ml.
Salt and pepper to taste.
Blend in blender until smooth.
Making the Sandwich
When making the salad, add 1/2 oz./15g Mint Chimichurri for a zesty kick!
Press down lightly on the sandwich before cutting in half.
This application utilizes a sous vide processed leg of lamb that has been cold shocked after processing and/or after the initial service. The result is a tender, perfectly cooked protein with a totally natural, unadulterated flavor. Additional slides at the bottom of the page outline the basic procedure for processing the lamb.