Sous vide lamb shoulder with yellow capsicum & saffron couscous
by Tok Yui Shuen
@ 19 Jun 2015
1 lamb shoulder (180g)
Curing spice mix, for coating
4 thyme sprigs
1 rosemary sprigs
100ml garlic oil
Chopped parsley and chervil,
for garnishing
Yellow Capscium Couscous
100g yellow capsicums, charred,
peeled and diced
50g cucumbers, peeled and diced
10g golden raisins
10g diced green olives
5g chopped capers
Sea salt and crushed white
peppercorns, to taste
Olive oil, for drizzling
Saffron Couscous
20ml extra virgin olive oil
3 shallots, peeled and chopped
1 garlic clove, peeled and chopped
5g saffron
200ml chicken stock
Sea salt and crushed
white peppercorns, to taste
200g couscous
Add in the couscous, and cover the sauté pan with a lid and cook for about 15 minutes. Keep warm.
Coat the lamb shoulder with the curing spice mix and marinate for about an hour and 30 minutes.
Rinse the marinated lamb shoulder with cold running tap water and then pat dry with absorbent paper towels.
Place the marinated lamb shoulder into a vacuum pack and add in the thyme and rosemary sprigs and garlic oil.
Seal the vacuum pack tightly and place into a water-bath circulator at 60°C and sous vide for about 7 hours.
For the yellow capsicum couscous
Toss all the ingredients in a mixing bowl.
Season to taste with sea salt and crushed white peppercorns.
Drizzle with olive oil and set aside.
For the saffron couscous
Heat the extra virgin olive oil in a sauté pan and sauté the chopped shallots, garlic and saffron until aromatic. Add in the chicken stock and heat the mixture to a boil.
Season to taste with sea salt and crushed white peppercorns.
Cut the sous vide lamb shoulder into thick slices.
Place the couscous onto the centre of a cast iron pan and top with the sliced sous vide lamb shoulder. Drizzle with resulting lamb jus and garnish with chopped parsley and chervil. Serves 2
