Leg of Lamb Steaks with Cherry Compote
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Preparation
  1. Fill and preheat your sous vide water bath to 132F (55C).
  2. In a bowl, combine the garlic, rosemary, thyme, oregano and coriander and season the lamb thoroughly.
  3. Place the Lamb steaks into a large gallon size pouch and vacuum seal.
  4. Submerge pouch completely into the water bath and cook for 6 to 8 hours.

Cherry Compote
In a sauce pan, heat the olive oil, butter and sauté the shallots for 3 to 5 minutes. Add cherries, honey, preserves, cider vinegar and a pinch of salt and cook over moderate heat, stirring often, until thickened, about 10 minutes. Add remaining tablespoon of butter to finish sauce.
SERVES: 4
PREP TIME: 25 minutes
COOK TIME: 6 to 8 Hours
Ingredients
4 Leg of Lamb Steaks
3 large garlic cloves, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons dry oregano
2 teaspoons coriander
Salt and pepper to taste

Shallot & Cherry Compote
1 tablespoon of olive oil
2 tablespoons of butter (reserve 1 tablespoon to finish the sauce)
1 large shallot, thinly sliced
1 cup large, dried or fresh cherries, sliced or left whole
2 tablespoons honey
½ cup cherry preserves
¼ cup apple cider vinegar
Salt and pepper to taste
Leg of Lamb Steaks with Cherry Compote
DOWNLOAD PRINTABLE RECIPE
SERVES: 4
PREP TIME: 25 minutes
COOK TIME: 6 to 8 Hours
Ingredients
4 Leg of Lamb Steaks
3 large garlic cloves, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons dry oregano
2 teaspoons coriander
Salt and pepper to taste

Shallot & Cherry Compote
1 tablespoon of olive oil
2 tablespoons of butter (reserve 1 tablespoon to finish the sauce)
1 large shallot, thinly sliced
1 cup large, dried or fresh cherries, sliced or left whole
2 tablespoons honey
½ cup cherry preserves
¼ cup apple cider vinegar
Salt and pepper to taste
Preparation
  1. Fill and preheat your sous vide water bath to 132F (55C).
  2. In a bowl, combine the garlic, rosemary, thyme, oregano and coriander and season the lamb thoroughly.
  3. Place the Lamb steaks into a large gallon size pouch and vacuum seal.
  4. Submerge pouch completely into the water bath and cook for 6 to 8 hours.

Cherry Compote
In a sauce pan, heat the olive oil, butter and sauté the shallots for 3 to 5 minutes. Add cherries, honey, preserves, cider vinegar and a pinch of salt and cook over moderate heat, stirring often, until thickened, about 10 minutes. Add remaining tablespoon of butter to finish sauce.