Lamb Flaps with Mint and Apples
(reconstructed / classic proportions) ā the source page contained only a photo; a faithful classic sous vide method is given below.
Nutritionper 100 gāŗ
300
Calories
18g
Protein
2g
Carbs
25g
Fat
Ingredients
| ā | lamb flaps |
| ā | fresh mint |
| ā | apples |
Instructions
(reconstructed / classic proportions) Step 1: Season the lamb flaps generously with salt and pepper. Add a few fresh mint sprigs and slices of apple to a vacuum bag with the lamb. Step 2: Set the sous vide bath to 60Ā°C / 140Ā°F for medium doneness (or 56Ā°C / 133Ā°F for medium-rare). Step 3: Vacuum seal the lamb and cook for 6 to 8 hours until tender. Step 4: Remove from the bag, pat dry, and sear the lamb in a hot pan until browned and crisp on the outside. Step 5: Serve with the warmed apples and fresh mint.