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 ...
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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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
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Step 2
Mix garlic and rosemary together in a small bowl. Rub over lamb. Season with salt and pepper and rub with olive oil.
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Step 3
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.
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Step 4
About 5 minutes before the lamb is finished, heat the broiler to high.
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Finishing Steps
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Step 0
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.
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Step 1
Broil lamb until well browned, about 5 minutes. Transfer to a cutting board and let rest, covered for 5 minutes.
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Step 2
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.
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Step 3
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.
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Step 4
Thinly slice the lamb and serve with the sauce.