Sous vide lamb neck fillet with mango salsa and dhal

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus 12–24 hours marinating time

PT1H30M

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Ingredients

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Imperial

Marinated sous vide lamb neck fillet

Dhal

Chargrilled eek

Mango salsa

To serve

1
Marinate the lamb the day before cooking. Add the yoghurt, vegetable oil, salt, curry powder, garam masala, turmeric, chilli powder, onion and garlic to a bowl and mix until combined. Coat the lamb neck fillets, reserving half of the marinade in the fridge, and place the fillets in a vacuum bag. Seal with a chamber sealer and leave to marinate in the fridge for 12–24 hours
2
To make the dhal, rinse the split peas under cold water for a few minutes, then transfer to a pan and cover with cold water. Bring to the boil, cook for 10 minutes, then turn the heat down to a gentle simmer and cook for 45–55 minutes until they are tender but not mushy
  • 300g of yellow split peas
3
Add a knob of butter to a small pan and add the leek. Add a pinch of salt, cover with a lid and cook over a low heat until soft
  • 1 knob of butter
  • 1 small leek, finely sliced and washed
4
In a dry frying pan, gently toast the curry powder, turmeric and garam masala until fragrant. Add to the leeks and cook over a low heat for a further 5–10 minutes. Meanwhile, blanch the sliced onion in salted boiling water for 2 minutes, then drain. Add to the leeks
5
Remove the split peas from the heat and add enough of their water to the leek mixture to create a thick sauce. Drain the split peas and gently stir into the leeks before adding the mango chutney, lime juice and salt to taste
6
To cook the lamb, preheat a water bath to 63°C. Place the marinated lamb in the vacuum bag in the water bath and leave to cook for 45 minutes
7
Bring a large pan of salted water to the boil and add the baby leek. Cook for approximately 15 minutes, until tender
8
Meanwhile, make the mango salsa by stirring together all the ingredients. Set aside
9
If you'd like to serve the lamb straight after cooking in the water bath, preheat the oven to 250°C/gas mark 9 with an ovenproof cast iron griddle inside to heat up. If not, you can cool the lamb in an ice bath and refrigerate before cooking through later
10
Remove the lamb neck fillets from the vacuum bag, place in a bowl or tray and remove some of the lumpier bits of marinade. Drizzle some yoghurt over the lamb necks, mixing with the marinade to coat the meat. Drain the baby leek from the water and coat in the excess marinade from the lamb necks. Add the lamb neck and leek to the hot griddle pan, place in the oven and cook for 2–3 minutes on both sides to add a nice colour. Allow the lamb to rest for a few minutes
11
To serve, fold the yoghurt and coriander through the dhal. Cut the lamb against the grain into thin slices, and cut the leek into even pieces. Serve with the mango salsa on the side
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