Leg Of Lamb

Author

Doug Kinion

Prep Time: 00:15

Recipe Time: 12:00

Temperature : 134F / 56.7C

Ingredients

• One 3 1/2 to 5 pound leg of lamb, boned.
• Roasted Garlic
• Fresh Rosemary

Directions

1. Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC
2. De-bone Lamb
3. Season Lamb with salt and black pepper and place in lamb Ziplock Bag.
4. Add sprigs of Rosemary and roasted garlic to bag.
5. Seal and place in Sous Vide cooker for 12 hours at 134 degrees Fahrenheit.

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1. Sear on super hot charcoal grill, slice, and serve with white rice and asparagus.