Sous Vide Leg of Lamb with Rosemary and Garlic
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 ...
Ingredients for 2
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.