Sous vide lamb with Yemenite sauce

A sous vide lamb with Yemenite sauce is an ideal dish that suits well for both a dinner party and cozy evening get-togethers with friends on the patio.

It's no secret that the sous vide technology cooks meat perfectly. If you decide to cook a really delicious dish such as the lamb with Yemenite sauce, then vacuum cook it without any hesitation! The result will exceed even your wildest expectations.

• Place the dairy cream in a fridge for 6 hours before getting to the lamb. While the cream cools down, you can do the marinade for the lamb to be able to marinate in it.
• Take a large pot and put everything you need for the marinade into it. Fill it with a half liter of room temperature water and boil. Simmer the marinade over the fire for a couple of minutes. Then remove from heat and add another half liter of a cold water. When the marinade has cooled completely, immerse the lamb ribs in it and shelve the whole thing in the fridge for a couple of hours.
• It's time to warm up a sous vide cooker. Set the thermostat to 55 degrees and let it preheat the water to that temperature.
• While the water is preheating, rinse the meat and pat it dry with paper towels. Then put the meat into a vacuum bag along with oil, rosemary, salt and pepper. Seal the bag seam tight and immerse it in a water bath for three hours.
• You can make Yemenite sauce while the lamb is poaching in the bath. Take a blender and put all the ingredients you need in it. Add a couple tablespoons of water and beat until a paste-like consistency.
• After three hours the ribs should have been poached enough. Take them out and increase the temperature in the cooker to 90 degrees. Now it's perfect for poaching scallions. Take a new vacuum bag and put scallions, thyme and olive oil in it. Seal it tightly and immerse it into a sous vide thermal circulator for literally five minutes.
• There are just a couple of final touches left. Heat a deep pan, add a little olive oil and fry the ribs about a minute for each side until a delicious brown crust. It's a good idea to add a cooking liquid from a lamb vacuum bag to the pan, so that the meat fries in this juice.
• When the meat is ready, it's time to fry the scallions. Put the onion in the same pan and fry it from all sides in the same way: until a slightly brown crust.
• It's a showtime for the refrigerated cream. It'll come in handy for serving. Get them out of the fridge and whisk until smooth by yourself or with the help of a mixer.
• The dish is done and it's time to serve it! We've got a treat for 4 servings. Place 3 ribs on each plate and top with the cream and Yemenite sauce. You can pour the gravy freely, it is extremely tasty! Bon Appetit!