Leg of Lamb (Bone in)
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Ingredients for 4
Leg of Lamb (Bone in)
Salt
Pepper
Rosemary
Garlic
Olive oil
Liquid Smoke
Directions
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Step 1
Super easy and quick. In a small bowl combine 2 tbsp of olive oil, 1tbsp of liquid smoke, salt and pepper.
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Step 2
Slice approximately 5 or 6 cloves of garlic in half, and chop rosemary into approximately 2 centimetre sprigs and put aside.
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Step 3
Pat the leg of lamb dry with paper towel to remove any excess moisture. This will make sealing the bag easier later.
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Step 4
WIth a sharp knife, make 1 inch incisions in several places on both sides of the lamb leg.
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Step 5
Massage the liquid mixture into the lamb leg so that it is well coated.
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Step 6
Stuff cloves of garlic (Optionally halve these cloves) and roughly 1 inch long sprigs of rosemary into these incisions. This will infuse with the meat over the slow cook and impart heaps of flavour.
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Step 7
Vacuum seal the leg of lamb. Due to the cook time and the possibility of the bone piercing the bad as this cooks, it is safer to double-bad this one. Vacuum seal, then do it again.
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Step 8
Place in sous vide and allow to cook for 24hrs at 60 degrees celcius, for a perfect medium throughout.
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Finishing Steps
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Step 0
Remove from Sous vide. Snip the corner of the bags to drain any liquid first, as this will allow for an easier and less messy removal from the bag.
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Step 1
If you're planning on making a sauce, keep the liquid from the bag and any garlic and rosemary that may have fallen out in the cooking process. Combined with a roux, some stock and white wine, this can be the basis for a fantastic veloute.
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Step 2
Discard the vacuum seal bags and pat any excess moisture on the lamb dry. This step will allow for better browning.
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Step 3
Place under broiler, rotating and flipping till all sides are evenly browned. Alternatively, this step can be completed on the BBQ, in a cast iron pan or with a heat torch.
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Step 4
Slice and Serve your perfectly cooked lamb leg. I served mine with a veloute that I made from the leftover juices in the bag, and some grilled asparagus and broccollini.