Sous Vide Szechuan peppercorn and cumin lamb ribs – 18 hours at 57c, in the fridge, then on the bbq to crisp it up July 2, 2020 Szechuan peppercorn and cumin lamb ribs – 18 hours at 57c, in the fridge, then on the bbq to crisp it up Dining and Cooking
Dining and Cooking