Ingredients
- •4 lb boneless lamb shoulder, trimmed and tied
- •2 ½ tsp kosher salt
- •1 tsp freshly cracked black pepper
- •4 cloves garlic, smashed
- •3 sprigs fresh rosemary
- •4 sprigs fresh thyme
- •2 strips lemon peel
- •For herb crust:
- •4 cloves garlic, minced
- •2 tbsp fresh rosemary, finely chopped
- •2 tbsp fresh thyme leaves
- •1 tbsp Dijon mustard
- •2 tbsp olive oil
- •1 tsp kosher salt
- •For pea purée:
- •1 lb frozen peas
- •½ cup fresh mint leaves
- •3 tbsp unsalted butter
- •¼ cup heavy cream
- •1 tbsp lemon juice
- •Salt and pepper to taste
- •For serving:
- •1 lb heirloom carrots, roasted
- •Reduced bag juices
Instructions
Pat lamb shoulder dry. Rub all over with 2 tsp kosher salt and the pepper.
Place lamb in a vacuum-seal bag with smashed garlic, rosemary, thyme, and lemon peel.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 142°F (61°C).
Submerge bag and cook for 24 h.
When cook time is complete, remove bag and reserve juices in a small saucepan.
Pat lamb completely dry with paper towels and let rest 10 min.
Meanwhile, make the herb crust by combining minced garlic, rosemary, thyme, Dijon, olive oil, and salt in a small bowl.
Preheat oven to 500°F (260°C).
Brush lamb with the herb crust mixture, pressing herbs into the surface.
Place lamb on a wire rack set inside a sheet pan.
Roast for 10–12 min until the crust is deeply browned and crisped.
While the lamb roasts, make the pea purée. Bring a pot of salted water to boil and blanch peas for 90 sec.
Drain peas and immediately transfer to a blender with mint, butter, cream, and lemon juice.
Blend until completely smooth, season with salt and pepper, and keep warm.
Reduce strained bag juices over high heat by half until syrupy, about 5 min.
Remove lamb from oven and let rest 10 min before slicing.
Spoon mint pea purée onto plates and arrange thick slices of lamb across.
Add roasted carrots alongside and spoon reduced jus over the meat.
Serve immediately.
Notes
- •Tie the shoulder tightly into a uniform cylinder so it cooks and slices evenly
- •The 500°F roast is what builds the herb crust—don't undershoot the heat
- •Pea purée stays bright green if you blend it while the peas are still hot
- •Slice just before serving to keep the rosy interior from oxidizing