Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 900 grams of boneless lamb shoulder by rubbing it thoroughly with 1 teaspoon of ground cinnamon, 0.5 teaspoon of black pepper, 1 teaspoon of salt, and 2 pieces of whole star anise, then place the seasoned lamb into a vacuum-sealable bag with 2 cloves of thinly sliced garlic and 1 sprig of fresh thyme.

2. 2

   Seal the bag using a vacuum sealer and immerse it in a preheated water bath set to 57 degrees Celsius for 24 hours, ensuring the lamb is fully submerged for even cooking.

3. 3

   After the sous-vide cooking, remove the lamb from the bag, reserving all the cooking liquids, and meticulously pat the lamb very dry with paper towels.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then sear the lamb on all sides for 2-3 minutes per side until deeply golden brown and caramelized.

5. 5

   In a separate saucepan, combine the reserved lamb cooking liquids, 100 grams of halved dried apricots, 100 ml of lamb broth, and 1 tablespoon of honey, bringing the mixture to a gentle simmer.

6. 6

   Cook the sauce for 10-15 minutes, allowing it to reduce and thicken slightly, then gently stir in 50 grams of coarsely chopped pistachios.

7. 7

   Slice the seared lamb into thick, tender pieces and generously spoon the warm apricot and pistachio reduction over the top before serving.