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Sous Vide Lamb Neck Fillet - Great British Chefs

Ingredients

• MARINATED SOUS VIDE LAMB NECK FILLET
• 4 lamb neck fillets, trimmed
• 4 tbsp of yoghurt
• 2 tbsp of vegetable oil
• 1/2 tsp salt
• 3 tbsp of mild curry powder
• 1 tbsp of garam masala
• 2 tsp turmeric
• 1 tsp mild chilli powder
• 1/2 red onion, finely sliced
• 1 garlic clove, finely sliced
• DHAL
• 300g of yellow split peas
• 1 knob of butter
• 1 small leek, finely sliced and washed
• 3 tsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 red onion, cut into thick slices
• 2 tbsp of mango chutney
• lime juice, to taste
• salt, to taste
• 2 tbsp of Greek yoghurt
• chopped coriander, to taste
• CHARGRILLED EEK
• 1 baby leek
• salt
• MANGO SALSA
• 1/2 mango, finely chopped
• 2 tbsp of mango chutney
• 1/4 red onion, finely chopped
• coriander stalks, 1–2 tbsp, finely chopped
• 1/2 tsp lime zest
• lime juice, to taste
• TO SERVE
• Greek yoghurt

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