Butterflied leg of lamb with rosemary and garlic
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Pro-level cooking techniques made simple.
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
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Step 1
Set your sous vide machine temp to the appropriate setting and start
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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.
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Step 3
Combine all ingredients in a vacuum bag or silicone sous vide pouch
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Finishing Steps
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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
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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.