• After vacuumed sealed you can keep in fridge or freeze them until you are ready to use. Defrost in the fridge for a couple of days before Sousvide.
• I left mine in the fridge for a week or so then Sousvide all together.
• After done you can freeze them and again you can defrost in the fridge a couple of days then out in room temperature a few hours before using. You can use hot water to reheat them, pan sear them with butter etc.
• I have 2 bags in freezer and will update this when I cook them.

For the Lamb

• Seasoned the lamb rack with salt & freshly ground pepper. Vacuumed sealed and into SousVide machine at 55C for an hour.
• Remove from SousVide and let dry before rendering out the fats. I cross cut the fats like diamond shaped. Fry the fats side for 2 minutes and remove. Use the rendered fat to make the white wine mustard jus.

For the Butternut Squash

• Prepare the butternut squash into cubes and roast in the oven at 180C for up to 45 minutes depending on the size they are cubed.
• Before roasting coats them with butter liberally

For the White wine mustard Jus

• Using the same pan with the lamb fat fry the garlic and onions till translucent but not brown.. Add in white wine. Let it boil down to half.
• Next add in the lamb stock and let it boil down to half.
• Turn off the heat and add in the Dijon mustard and thyme. Then season with salt and pepper and a tbsp of double cream.
• Lastly add in the butter and any juice from the resting rack of lamb. The sauce is now ready.
• Carve the lamb and serve with the boiled broccoli spears.

Vegetables

• Just boil the broccoli spears and asparagus in hot water for 3 to 5 minutes till tender

Bacon

• To get crispy bacon place the strips in between 2 pans and roast in the oven together with the butternut squash

To serve

• Be as artistic as you like.

Mushrooms Red Wine Jus

• Melt butter and add in the chopped shallots and garlic. when fragrant add in the mushrooms
• Add in the red wine. Reduce to half by boiling before adding the beef stock.
• After adding the beef stock let it reduced to half by boiling.
• Add the roux slowly and stir till it reach the consistence you want.
• When done, add in any excess juice from your beef SousVide and a slice of butter for a glossy jus.

Butternut Squash Puree

• Preheat oven to 200 C/Gas 6. Place squash on a baking tray and drizzle with melted butter. Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled. Scoop flesh into a food processor; pulse until smooth. I put into a pipping bag to pipe on plate,

Asparagus

• Just blanch in hot water and just laced with butter.