Lamb Steak with Butternut Squash Mash
Sous vide’s steak-making prowess doesn’t just apply to beef.
Prep Time 15 Minutes
Cook Time 1 Hour
The thin steaks are deliberately cooked on the rare side so there’s more leeway when browning the crust later on to minimise overcooking.
Shocking the cooked asparagus in icy cold water helps retain its natural vibrant green colour.
- 4 boneless lamb steaks, each 2.5-3.8 cm (1-1.5 inches) thick
Butternut Squash Mash
- 1kg butternut squash
- 15g butter
- 50ml of milk
- Salt & black pepper
- 8 asparagus spears
- 10g butter
- 10g plain flour
- 300ml lamb stock
1 hour 15 minutes before serving:
- Fill your sous vide water bath with water and preheat to 55ºC (131ºF) with 1 hour cooking time.
- Once your sous vide water bath has reached its target temperature, place the lamb into a vacuum pouch and seal. Place the pouch into your sous vide water bath to cook for 1 hour.
25 minutes before serving:
- Slice the butternut squash lengthways, remove seeds and place both halves of the squash, cut side down in a large skillet. Add boiling water up to halfway. Place the lid, cook for 25 minutes on medium heat.
- Remove squash carefully, scoop out the flesh with a spoon. Add butter, milk, salt and black pepper, to taste. Mash the squash until smooth, set aside.
15 minutes before serving:
- Wash and trim the asparagus and then blanch for 2 minutes, shock them in ice-cold water, drain and set aside.
- For the gravy: dissolve butter in the pan, add in flour and mix thoroughly. Add the stock gradually and stir well at each addition until smooth. Strain, set aside.
- Once lamb steaks are ready, pat them dry with kitchen towels and lightly season with salt.
- Melt butter in a pan until hot, sear the steaks on high heat for 20 seconds each side. Set aside.
- Spoon mash slightly off-center on a plate. Carefully place a piece of lamb steak on top of the mash, topped with an asparagus. Drizzle a spoonful of gravy and serve immediately.