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Sous-Vide Lamb Steak with Butternut Squash Mash

Available all year round, popular lamb cuts tend to be the leg, shoulder, rack and loin, which are great for roasts.

But you can enjoy lamb on smaller scale too and even have time to make one like this during weekdays. Lean and flavourful, lamb steaks paired with a little butternut squash and gravy makes for simple comfort food.

Recipe: Sous-Vide Lamb Steak with Butternut Squash Mash

Serves 2
Active time: 15 minutes
Total time: 1 hour


4 boneless lamb steaks, each 2.5-3.8 cm (1- 1.5 inches) thick

Butternut Squash Mash
1kg (2.2 lbs) butternut squash, sliced lengthwise, seeds removed
15g (1 tbsp) butter
50ml (3 tbsp) of milk
Salt & black pepper

8 asparagus spears, washed and trimmed

10g (2 tsp) butter
10g (1.5 tbsp) plain flour
300ml (1.3 cups) lamb stock


1 hour 15 minutes before
Set Codlo to preheat water bath to 55°C (131°F) with 1 hour cooking time.

Once target temperature is reached, seal the steaks in a bag and submerge them in the water bath.

25 minutes before
Place both halves of the squash, cut side down in a large skillet. Add boiling water up to halfway. Place the lid, cook for 25 minutes on medium heat.

Remove squash carefully, scoop out the flesh with a spoon. Add butter, milk, salt and black pepper, to taste. Mash the squash until smooth, set aside.

15 minutes before
Blanch the asparagus for 2 minutes, shock them in ice- cold water, drain and set aside.

For the gravy: dissolve butter in the pan, add in flour and mix thoroughly. Add the stock gradually and stir well at each addition until smooth. Strain, set aside.

Once lamb steaks are ready, pat them dry with kitchen towels and lightly season with salt. Melt butter in a pan until hot, sear the steaks on high heat for 20 seconds each side. Set aside.

To plate
Spoon mash slightly off-center on a plate. Carefully place a piece of lamb steak on top of the mash, topped with an asparagus. Drizzle a spoonful of gravy and serve immediately.

Notes & Tips

The thin steaks are deliberately cooked on the rare side so there's more leeway when browning the crust later on to minimise overcooking.

Shocking the cooked asparagus in icy cold water helps retain its natural vibrant green colour.