Oven-Braised Herb Lamb

Ingredients

• boneless lamb8.82 oz (250 g)
• fine salt0.11 oz (3 g)
• fresh thyme0.07 oz (2 g)
• fresh rosemary0.07 oz (2 g)
• Mediterranean herb blend0.04 oz (1 g)
• eggplantGrilled vegetables1.45 oz (41 g)
• zucchiniGrilled vegetables1.62 oz (46 g)
• cherry tomatoesGrilled vegetables1.13 oz (32 g)
• yellow onionGrilled vegetables1.06 oz (30 g)
• sweet bell pepperGrilled vegetables1.34 oz (38 g)
• prepared balsamic vinaigretteGrilled vegetables0.53 oz (15 g)
• fresh thymeFor serving0.07 oz (2 g)
• fresh rosemaryFor serving0.07 oz (2 g)
• balsamic glazeFor serving0.07 oz (2 g)
• prepared basil pestoFor serving0.11 oz (3 g)

Directions

1. Trim excess fat, silverskin, and sinew from the lamb. Cut into 8.8 oz (250 g) portions, season with salt and spices, add several thyme and rosemary sprigs, and vacuum-seal.
2. Cook in a sous-vide bath or combi oven, in the sealed bag, for 7 hours at 154°F (68°C) without added steam.
3. Rapidly chill or freeze the cooked component.
4. Before finishing, warm it to 86–104°F (30–40°C), then grill and heat through in a combi oven at 356°F (180°C) with 30% steam.
5. Drizzle the vegetables with dressing and grill.
6. For service, place the lamb on a plate, top with thyme and rosemary, and arrange the grilled vegetables alongside.
7. Garnish with the specified sauces.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.