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52 Ingredients Preparation Serves 2 | Preparation time: 85 minutes 1 tbsp. olive oil 1 small onion | finely diced ¼ clove of garlic | finely chopped 5 olives | sliced 1 sprig of rosemary | leaves only, chopped 1 sprig of thyme, leaves only, chopped 1 tsp. capers 8 cherry tomatoes | quartered 100 ml red wine 200 g saddle of lamb, off the bone, ready to cook 1 tsp. salt Pepper Accessories: Vacuum sealing bags Rack Heat the olive oil in a frying pan, add the onions, garlic, olives, chopped herbs, capers and cherry tomatoes, and sweat briefly. Deglaze with the red wine and allow the alcohol to evaporate. Leave the sauce to cool. Season the lamb with salt and pepper, add to the vacuum sealing bag together with the sauce and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Take the saddle of lamb and the Mediterranean red wine sauce out of the vacuum sealing bag and serve. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 58 °C Programme duration: 1 hour Shelf level: 2 Saddle of lamb in Mediterranean red wine sauce Useful tip Flash-fry the meat to taste and then serve with the sauce. Serve with rice.