• Please lamb, aromatics, garlic salt & pepper in a vac pack bag along with butter.
• Cook sous vide at 58 for 2 hours.
For the sauce
• Bring 500ml lamb stock to boil.
• Caramelise shallots, then add star anise, wine, garlic & rosemary.
• Reduce wine to almost gone, then add the lamb stock.
• Reduce by ⅓ to reach desired consistency, salt and pepper to taste.
• Pass through sieve and set aside but keep warm for later.
For Granola
• Preheat oven to 180.
• Add nuts to a baking tray then add butter, honey and quinoa, 5 minutes in remove from oven and toss to coat.
• Roast in oven for further 10 minutes being careful not to burn.
For fennel puree
• Sweat fennel in butter, don’t allow to colour then add milk and salt and simmer until soft
• Add wild garlic then puree in Nutribullet (or similar) until smooth, salt and pepper to taste.
• Put in microwavable jug so you can reheat when ready to serve.
For Lamb
• Remove lamb from vac pac bag then in a Hot pan sear in lamb on both sides very quickly until beautifully golden brown.
• Cover with tin foil and leave to rest.
For Vegetables
• Prepare vegetables to equal size batons (about size on index finger) then blanch in salted boiling water for 1-2 minutes.
Assembly
• Warm fennel puree add to plate then top with granola.
• Slice the lamb then add on top of granola and puree
• Remove vegetables from boiling water then serve on the side.
• Finish with lamb sauce when ready to serve.