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Lamb sous vide with mushroom risotto and demiglace flavored with rosemary

1 hour
1 hour
2 hours
Serves 2


Lamb ribs
400 g
5 gr
Black pepper
2,5 g
Lamb demiglace
100 ml
Arborio or Carnaroli rice
200 g
Red onion
50 g
Mushrooms (button mushrooms, portobello, oyster mushrooms)
80 g
20 g
30 g
Olive oil
30 ml
Fresh rosemary
To taste
Parmesan cheese
50 g
White wine
100 ml
Vegetable stock
To taste

    Clean the lamb ribs, leaving the bone clean. Tie them to maintain their shape and vacuum pack with garlic, rosemary, and a drizzle of olive oil.
  • Cook sous vide at 73°C for 15-20 minutes.
  • Remove the meat from the bag and sear in a hot skillet with butter, garlic, rosemary, salt, and black pepper.
  • Let the lamb rest for 5 minutes.

    Chop the onion and garlic. In a pot or deep-sided skillet, add three tablespoons of olive oil and sauté the chopped vegetables until translucent.
  • Chop the mushrooms and add them until they soften. Add the rice and toast it until translucent. Mix well with a wooden spoon.
  • Deglaze the rice with the wine and pour in the broth gradually to cover the rice, season with salt.
  • Stir and as the liquid is absorbed, add more broth.
    Cook uncovered, stirring occasionally and adding liquid as it absorbs.
  • The cooking will take about 12 to 15 minutes. When there are two minutes left of cooking time, add the Parmesan cheese and cold butter cubes. Let it cook for another 2 minutes. Remove from heat, cover with a cloth and let it rest for 5 minutes. Serve.
  • Serve the lamb drizzled with the demi-glace and accompanied by the risotto and fresh rosemary leaves.

Discover how this wine enhances our lamb sous vide

Enhance the flavor with Grand Malbec Cabernet Sauvignon: the perfect companion for our lamb sous vide