Chef Sean Wheaton Sous-Vide Lamb Breast with Sage Waffles
- Prep time 30Min
- Cook time 20Hr
- Technique Sous-vide
- Meat Lamb
- Cut Breast
- Serves 8
Tender Aussie lamb breast, slow-cooked sous-vide and paired with sage-infused waffles, rich cranberry–red wine demi-glace, and seasonal Brussels sprouts for a refined take on comfort food.
Ingredients
Lamb
- 2 lamb breasts, skin on
- 120 ml extra-virgin olive oil
- 1 teaspoon finely chopped fresh sage
- 7 g roasted garlic
- 2 tablespoons salt
- 1 teaspoon ground white pepper
- 3 g meat glue (transglutaminase)
Waffles
- 2 eggs, separated
- 900 g pancake and waffle mix
- 100 g roasted shelled chestnuts
- 1 teaspoon freshly ground black pepper
- 6 large sage leaves, finely shredded (chiffonade)
- 20 ml milk
Method
Lamb
- Preheat a plancha or frying pan and sear the lamb skin-side down until lightly browned. Remove immediately and refrigerate to chill before packing.
- In a small bowl, blend the olive oil with the sage, roasted garlic, pepper, and salt.
- Lay the lamb breasts skin-side down. Dust the exposed meat sides with the meat glue, then stack so the meat sides are pressed firmly together.
- Place the lamb in a sous-vide bag with the oil and herb marinade.
- Vacuum-seal at 20 mbar / 99% vacuum and marinate overnight in the fridge.
- The next day, preheat the water bath (circulator) to 80°C. Place the sealed lamb bag in the bath and cook for 20 minutes.
- Reduce the bath temperature to 64°C and continue cooking for 18 hours.
- Remove the bag from the bath and place the lamb in a deep tray or pan. Set a weighted tray or pan on top to press it into shape. Leave at room temperature for 15 minutes.
- Fill the tray with cold water and leave for another 15 minutes.
- Add ice to the tray, keeping the weight on top, and refrigerate for 12 hours or overnight.
- For service, remove the lamb from the bag, trim, and cut into 140 g portions.
Waffles
- Whisk the egg whites until they form stiff peaks.
- In a large mixing bowl, combine the egg yolks, waffle mix, chestnuts, black pepper, sage, and milk.
- Gently fold the egg whites into the waffle mixture until evenly incorporated.
- Cook in a preheated waffle maker until golden brown.
