Leg of Lamb (Bone in)

Perfect recipe adapted from Sous vide everything (YouTube channel)

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GNr2Xh7WBAdq0xEBpzZPL6

Super easy and quick. In a small bowl combine 2 tbsp of olive oil, 1tbsp of liquid smoke, salt and pepper.
Slice approximately 5 or 6 cloves of garlic in half, and chop rosemary into approximately 2 centimetre sprigs and put aside.
Pat the leg of lamb dry with paper towel to remove any excess moisture. This will make sealing the bag easier later.
WIth a sharp knife, make 1 inch incisions in several places on both sides of the lamb leg.
Massage the liquid mixture into the lamb leg so that it is well coated.
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.
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.
Place in sous vide and allow to cook for 24hrs at 60 degrees celcius, for a perfect medium throughout.

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.
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.
Discard the vacuum seal bags and pat any excess moisture on the lamb dry. This step will allow for better browning.
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.
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.