Preparation time40 Minutes
Cooking time90 Minutes
1Preheat the water bath to 58 degrees.
2Rinse the lamb and pat dry. Cut into even portions. Oil with half of the olive oil. Halve the garlic. Vacuum seal the lamb with the halved garlic cloves and two thirds of the rosemary and thyme.
3Cook for 90 minutes in the water bath.
4Meanwhile, heat the butter for the puree in a pan. Peel and finely chop the shallot and add to the butter. Rinse the peas under hot water and leave to drain. DThen add to the butter. Season with salt, pepper and nutmeg.
5Add to a food processor with the fresh mint and the rest of the olive oil.
6For the crust, finely chop the apricots. Finely chop the almonds and toast in a pan without oil until golden brown.
7Transfer the apricots and almonds to a bowl. Add the freshly chopped parsley, breadcrumbs and sweet mustard and mix everything together.
8Carefully remove the lamb from the bag and leave to rest for a few minutes. Turn on the grill function on your oven.
9Heat the butter and some vegetable oil in a pan. Add the rest of the rosemary and thyme to the pan with a crushed garlic clove.
10Sear the lamb in the pan for a few minutes. Spread the apricot and almond crust over the lamb. Place under the grill until the crust is golden.
11Slice the lamb and serve with the pea and mint puree.
12Dress the mixed salad with a splash of lemon juice and a few drops of olive oil and arrange over the lamb.