Butterflied leg of lamb with rosemary and garlic

Rosemary and garlic are some of the best partners for lamb. The following recipe will give you perfectly tender, medium spring lamb. Serve with crunchy roast potatoes and crisp steamed veg.

Author

Dom Langford

Prep Time: 00:10

Recipe Time: 04:00

Temperature : 138.2F / 59C

Ingredients

• 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

1. Set your sous vide machine temp to the appropriate setting and start
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.
3. Combine all ingredients in a vacuum bag or silicone sous vide pouch

Finishing Steps

1. 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
2. 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.