Butterflied leg of lamb with rosemary and garlic

Ingredients for 6

• Leg of lamb - deboned

• Handful of rosemary

• Four large garlic cloves, peeled and sliced

• Glass of good red wine

• Good glug of quality virgin olive oil

• Salt and pepper

Directions

• Step 1

  Set your sous vide machine temp to the appropriate setting and start

• 

  Step 2

  Debone/butterfly your lamb leg also removing any excess fat - make sure you leave some for flavour. After trimming, roll and tie with butchers string.

• 

  Step 3

  Combine all ingredients in a vacuum bag or silicone sous vide pouch

• Finishing Steps

• 

  Step 0

  Once time has passed, remove from bag, keep the juices, pat dry and sear on a hot plate or barbeque to get a nice crust. Approx 3 minutes on each side should do it. Allow to rest for 5 minutes

• Step 1

  Whilst the lamb is resting, place the juices in a small pan and heat. To thicken, mix half a glass of water or wine with a heaped teaspoon of cornflour, add to bubbling juice and stir for four minutes until thickened. Salt and pepper to taste. Carve and serve.

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