Sous Vide Christmas Lamb

I've been playing with my immersion circulator again and came up with this festively coloured lamb dish.



The cut is rump and it was vacuum sealed along with some rosemary before being cooked to the magic 64 degrees and then quickly seared in a smoking hot pan.



Served with a sweet tomato passata, pepped up with a little chilli, spiced cous cous and baby leaf spinach it was darn near perfect.