Sous Vide Leg of Lamb with Rosemary and Garlic
This small roast is yet another winning dish made using the Anova Precision Cooker. I was able to start the roast in the morning, get a full day of appointments in, come home and finish the roast in about 5 minutes (I had prepped all the sauce ingredients before I got started on my day). It was truly cooked to medium rare, juicy, and still finished with the crust I love so much, thanks to those final 5 minutes under the broiler.
I stuck with the traditional rosemary and garlic on this one, since it was my first time using the Anova Precision Cooker for lamb, but the success already has me planning more adventurous flavors for the next leg of lamb.
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.
Prep Time: 00:15
Recipe Time: 08:00
131F / 55C
- 1 large clove garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 (1-pound) boneless leg of lamb
- Salt and freshly ground black pepper
- 1 teaspoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon chopped onion
- 1 tablespoon all-purpose flour
- 2 tablespoons dry red wine
- 3/4 cup beef stock
- Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
- Mix garlic and rosemary together in a small bowl. Rub over lamb. Season with salt and pepper and rub with olive oil.
- Place lamb in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 8 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the lamb submerged.
- About 5 minutes before the lamb is finished, heat the broiler to high.
- When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat dry with paper towels. Reserve cooking liquid.
- Broil lamb until well browned, about 5 minutes. Transfer to a cutting board and let rest, covered for 5 minutes.
- Meanwhile prepare the sauce: Melt the butter in a large skillet over medium-high heat. When the butter stops foaming, add the onion and cook, stirring, for 1 minute.
- Whisk in the flour. Add the reserved cooking liquid and wine, stirring until smooth. Slowly whisk in stock. Bring the sauce to a simmer, reduce heat to medium-low, and simmer until thickened, 3 to 5 minutes. Season to taste with salt and pepper.
- Thinly slice the lamb and serve with the sauce.