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Lamb rump steak tandoori style sous vide

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Ingredients for 2 servings:

  • 2 rump steaks of lamb, approx. 200 g each
  • 150 g Greek yogurt
  • 2 tbsp soy sauce
  • ½ tsp fish sauce
  • 1 tsp sweet paprika powder
  • 1 tsp paprika powder, hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 15 minutes

Preheat the water bath to 58°C. Mix both types of paprika powder and coat the steaks in it. Place the steaks in a sous-vide-compatible bag, add all other ingredients, and vacuum seal. Cook the meat in the water bath for 1 hour. Remove the meat from the bag and briefly sear or flame-fry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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