Sous Vide Leg of Lamb with Rosemary and Garlic

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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).

• 

  Step 2

  Mix garlic and rosemary together in a small bowl. Rub over lamb. Season with salt and pepper and rub with olive oil.

• 

  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.

• Step 4

  About 5 minutes before the lamb is finished, heat the broiler to high.

• Finishing Steps

• 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.

• Step 1

  Broil lamb until well browned, about 5 minutes. Transfer to a cutting board and let rest, covered for 5 minutes.

• 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.

• 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.

• 

  Step 4

  Thinly slice the lamb and serve with the sauce.

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