in Recipes

Leg of lamb sous-vide

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Ingredients for 4 servings:

  • 1 kg leg of lamb, boned
  • salt and pepper
  • 1 sprig(s) rosemary
  • 1 tbsp clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 18 hours; Total time approx. 19 hours

Season the boned leg of lamb with salt and pepper on all sides, placing a rosemary sprig in the opening in the bone. Fold the meat over, place it in a suitable vacuum bag, and vacuum seal it. Preheat the sous vide cooker to 65°C. Add the meat and cook at 65°C for 18 hours. After the cooking time, remove the meat from the bag, pat dry, and fry briefly and vigorously in clarified butter. Keep warm at 65°C or re-seal and reheat in the sous vide pot at 65°C if necessary. The meat will be just cooked through and buttery tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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