Black smoked garlic buttered lamb

A simply divine yet simple dish with the sous vide doing all the hard work.

Author

Jon Daughtry

I wanna cook better!!

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 140F / 60C

Ingredients

• Leg of Lamb (2.4kg)
• 5 Black smoked garlic cloves, cut in half
• Garlic purée
• 5 Sprigs of rosemary and thyme
• Salt and pepper
• 50g butter

Directions

1. This is easy, so don’t over think it. Take your leg of lamb and make several incisions, appropriately 20mm deep and long. In each hole, push half a garlic clove until it can’t be seen. Next, massage the meat with lashing of garlic purée, taking time to work in amongst the holes. Then place in sous vide bag, add the butter, rosemary and thyme sprigs, salt and pepper.
2. Vacuum and seal the bag, then place in a suitably large container/bath…… press start (24hrs at 60 degrees)! Now relax.

Finishing Steps

1. After 24hrs things have gotten interesting. All that’s left to do is too add a little colour and texture to the outside. I simply did this under a hot grill for no more than a few minutes on all sides.
2. Enjoy!!
3. Wash up!