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6f8354d7 1873 4ae3 a93f 9115149a240e  2016 03 27 23 42 39
Mark Wright
Mark Wright

Spice mix of mustard powder, salt and pepper. Scored the skin and rubbed spice mix over lamb. Sousvide the Lamb for 14 hours at 55 degrees Celsius. Once done placed in 450 degree oven to crisp the skin. Topped with fried parsley, mint, rosemary, mustard seed and caraway seeds. Sitting over roasted potatoes.