Lunch

Lamb Neck Sous Vide with Charred Corn Purée & Crispy Sage Oil

Name: Lamb Neck Sous Vide with Charred Corn Purée & Crispy Sage Oil
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 2 servings
Ingredients: 1 lb lamb neck, trimmed of excess fat and cut into 2 pieces; 2 tsp sea salt; 1 tsp black pepper; 2 sprigs fresh thyme; 2 cloves garlic, crushed; 1 tbsp neutral oil (for searing); 2.5 cups fresh corn kernels (about 3 large ears); 3 tbsp unsalted butter; 0.5 cup vegetable or chicken stock; 0.25 cup heavy cream; 4 tbsp neutral oil; 12 fresh sage leaves; 1 small dried red chili, crumbled; fleur de sel; cracked black pepper

Lamb neck—an underutilized cut—is vacuum-sealed and cooked low and slow until it surrenders into unctuousness, then seared for color. It sits atop a bright charred corn purée, with sage-oil finishing for herbaceous warmth. This is refined low-country comfort.

1033calper serving 46gprotein 39gcarbs 80gfat 20min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this