Sous Vide Spring Lamb Recipe by Benn Hodges

Benn Hodges

Benn Hodges

1st May 2018

Sous Vide Spring Lamb Recipe by Benn Hodges

Sous Vide Spring Lamb Recipe by Benn Hodges who is the Culinary Director for EatFirst.


  • Lamb
  • 1kg then trim fat - Lamb Neck Fillet
  • 50g - Butter
  • 1/4 bunch - Thyme
  • 1/4 bunch - Rosemary
  • 3 - Garlic
  • Puree
  • 1 x Fennel
  • 50g - Wild Garlic
  • 100g - Unsalted Butter
  • 200g - Semi Skimmed Milk
  • Vegetable Garnish
  • ½ head - Spring Green
  • 1 bunch - Asparagus
  • ½ cup - Sugar Snaps
  • ½ cup - Broad Bean
  • ½ bunch - Spring onion
  • Lamb Sauce
  • 2 - Shallot
  • 1 cup - White Wine
  • ¼ bunch - Thyme
  • 3 - Garlic
  • 1 - Star Anise
  • ¼ bunch - Rosemary
  • Granola
  • 50g -Sunflower Seeds
  • 50g -Pine Nuts
  • 50g - Hazelnut
  • 20g - Quinoa
  • 50g - Clear Honey
  • 50g - Butter


• 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.
• 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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you