Lamb Picanha with orange juice and ginger braised carrots. Sous vide the lamb at 135 degrees for about 2 and a half hours. 30 minutes before it’s done, take some carrots and minced ginger and cook them in some extra virgin olive oil for a few minutes. Then add some orange juice covering the carrots about halfway. Add some salt, thyme and rosemary. Cover and simmer for 30 minutes. When the steak is ready, take it out, dry it then put in the freezer uncovered for 3 minutes or so. After, sear it on both sides for a good 2 minutes. Basted with herbs to finish. #lamb #carrots #dinner #picanha #food #asmr #homecooking #homemade