Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a water bath to 135°F (57°C) for medium-rare lamb.

2. 2

   In a small bowl, combine 8 black garlic cloves, 0.25 cup extra virgin olive oil, 2 tablespoons sherry vinegar, 1.5 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon orange zest, 1 teaspoon fine sea salt, and 0.5 teaspoon freshly ground black pepper to form the black garlic mojo.

3. 3

   Evenly coat the 1.5 pounds lamb shoulder roast with the black garlic mojo, then place it in a vacuum-sealable bag and seal, ensuring all air is removed.

4. 4

   Submerge the sealed lamb into the preheated water bath and cook for 4 hours to achieve tender, evenly cooked lamb.

5. 5

   After cooking, carefully remove the lamb from the bag, reserving any juices for the sauce, and pat the lamb dry with paper towels.

6. 6

   Sear the lamb roast in a hot pan with 1 tablespoon olive oil for 2-3 minutes per side until a beautiful golden-brown crust forms, then let it rest for 10 minutes.

7. 7

   While the lamb rests, quickly blanch 1 pound fresh asparagus in boiling salted water for 2-3 minutes until tender-crisp, then drain.

8. 8

   Slice the lamb into thick portions and serve immediately with the blanched asparagus, drizzled with the reserved pan juices and any additional black garlic mojo.