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Leg of lamb sous vide in lemon olive oil

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Ingredients for 4 servings:

  • 900 g leg of lamb, boneless
  • 2 tbsp clarified butter
  • 1 m.-sized organic lemon(s)
  • 1 cinnamon stick(s)
  • 150 ml olive oil
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 14 hours; Total time approx. 14 hours 15 minutes

Brown the leg of lamb on all sides in clarified butter, then set aside. Preheat a water bath to 68°C. First, finely grate the lemon zest and then juice the lemon. Crumble the cinnamon stick. Place all ingredients along with the leg in a sous vide-suitable bag and vacuum seal. Place the bag in the water bath for 14 hours. Remove the leg from the bag and collect the oil. Cut the leg into not-too-thin slices. Drizzle some of the oil over the leg and season with salt and pepper.

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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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