Lamb Breast Rounds

lamb breast

garam masala for seasoning

Garlic butter

5-20-25 experiment: light sprinkling of kosher salt, Dijon, mustard, binder, basil paste, curry powder dusting. Next time, add honey to Dijon binder. Add mint. Used sous vide with flat breasts rather than rolling up this time.

Result: they were wonderfully tender, a little too much for steaks, so I didn’t even bother searing them on cast-iron afterwards. They were perfect for a stew, or as a soft addition to potatoes or rice. Next time try for a more firm texture using less time, perhaps 12 to 24 hours.

Salt breast with kosher salt and leave opened for several hours in refrigerator to help dry
Use Garam masala as a rub, then roll up and tie up breast portions.
Sous vide for 36 hours at 70°C =158°F
Submerge vacuum pack in ice water for about five minutes to cool down enough for the following step
Remove from vacuum pack, slice rolls into rounds. Smear with herb butter and sauté/sear in cast-iron with Ghee and EVO.
Serve with a green like asparagus or beans and a starch like Dauphinoise

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat Dish

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

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Result: they were wonderfully tender, a little too much for steaks, so I didn’t even bother searing them on cast-iron afterwards. They were perfect for a stew, or as a soft addition to potatoes or rice. Next time try for a more firm texture using less time, perhaps 12 to 24 hours.