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Sous-vide cooked leg of lamb
Sous-vide cooked leg of lamb: perfectly tender. Ideal to prepare in advance and serve cold, thinly sliced as a refined dish.Ingredients
15gSalt
Pepper
6Garlic cloves
5Rosemary sprigs
Oil/butter
1.5kgLeg of lamb (deboned)
Preparation
- Tie the leg of lamb if necessary and crush the garlic. Prepare a vacuum bag.
- Season the leg of lamb all over with salt and pepper and place in the vacuum bag with garlic and rosemary. Vacuum seal tightly.
- Cook sous-vide for 3 hours at 59°C. Remove from the bag, pat dry, and briefly sear for color.
- Let cool completely and slice thinly on a slicer (± 40 g per person). Serve as a cold appetizer.
