Sous Vide Lamb Belly With Amaranth Recipe

Cooking Directions

• STEP 1.Season the lamb belly with salt, pepper, and any desired herbs or spices.
• STEP 2.Place the seasoned lamb belly in a vacuum-sealed bag and cook sous vide at 155°F (68°C) for 24-48 hours.
• STEP 3.Once cooked, remove the lamb belly from the bag and sear it in a hot skillet to crisp up the skin.

Cooking Tips

• You can marinate the lamb belly overnight for additional flavor.
• If you prefer a more tender texture, you can cook the lamb belly at a lower temperature for a longer time.
• Amaranth can be cooked similarly to rice or quinoa, using a 2:1 ratio of water to amaranth.

Storage and Serving

• Leftover Sous Vide Lamb Belly With Amaranth can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the lamb belly in a skillet over medium heat or in the oven.
• Serve the Sous Vide Lamb Belly With Amaranth with a drizzle of lamb jus and garnish with fresh herbs.