How to Sous Vide the Perfect Leg of Lamb

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sous vide the perfect leg of lamb
sous vide the perfect leg of lamb

If you’re looking to impress your dinner guests with an impressive entrée, look no further than the sous vide leg of Lamb – it’s the perfect dish! In this guide, we’ll discuss how to prepare correctly, and sous vide the ideal portion of Lamb every time so you can wow your family and friends at your next gathering.

sous vide the perfect leg of lamb
sous vide the perfect leg of Lamb

Ingredients:

  • 1 (3-4 lb/1.5-2 kg) leg of Lamb
  • Two teaspoons of kosher salt
  • One teaspoon of freshly ground black pepper
  • Two tablespoons of olive oil
  • Six cloves garlic, minced
  • Two sprigs of fresh rosemary or one teaspoon of dried rosemary
  • One tablespoon of dried oregano

Equipment:

1. Sous Vide Immersion Circulator – A sous vide immersion circulator is an essential piece of equipment for cooking the perfect leg of Lamb. It will be used to keep the water bath at a precise temperature, allowing for consistent results.

2. Vacuum Sealer – This is necessary to seal the ingredients into a bag before submerging them in the water bath. This ensures that all of the flavors from inside stay trapped and do not get lost during the cooking process.

3. Roasting Pan – After you finish sous vide-ing your leg of Lamb, it’s essential to have an oven-safe roasting pan handy so that you can give your finished dish a nice golden brown crust on top by broiling it briefly after taking it out of its vacuum sealed pouch.

4. Thermometer Probe – A reliable thermometer probe is essential when working with sous vide as this will be used to check that everything has been cooked correctly and safely.

Time and Temp for sous vide leg of Lamb:

The ideal temperature and time for sous vide cooking of lamb leg vary depending on the desired doneness. Here’s a general guide:

  • Rare: 131°F (55°C) for 2 to 4 hours
  • Medium-Rare: 134°F (57°C) for 4 to 6 hours
  • Medium: 140°F (60°C) for 4 to 6 hours
  • Well-Done: 145°F (63°C) for 6 to 8 hours

Bone-in Or Boneless: Which is the best?

One of the most important decisions you’ll have to make is using a bone-in or boneless piece. While both options can yield delicious results, each has advantages and disadvantages to consider when deciding which way to go.

Bone-in cuts have more flavor due to their greater surface area for seasoning and are easier to brown in the oven after sous vide cooking.

On the other hand, Boneless pieces often cook faster and can be easier to slice into individual portions at serving time. Ultimately, it’s up to you as the chef decide which option best suits your needs!

Prepare and Seasoning:

To prepare the leg of Lamb before sous vide, start by seasoning the outside of the meat with salt and freshly ground black pepper. Rub the olive oil all over the Lamb, including underneath folds or crevices. Then, rub in the minced garlic, rosemary, and oregano until evenly distributed on all sides. Make sure to massage the herbs and spices into the meat so that they fully adhere.

Once the leg of the Lamb is prepared, use a vacuum sealer to tightly seal it up in its pouch with all of its seasonings and juices intact. This will trap in all the flavors from inside while cooking so you can enjoy the full taste of your finished dish!

Sous vide the Lamb:

Begin by filling a pot or container with water, ensuring that it is large enough to submerge the vacuum-sealed pouch containing the leg of Lamb.

Next, attach the sous vide immersion circulator to the spot’s side and set it to your desired temperature. Allow a few minutes for the water bath to reach the target temperature before adding the sealed pouch containing your Lamb.

Once your water bath is up to Temp, carefully add in the vacuum-sealed pouch and let it cook until done. Typically, this will take 2-8 hours, depending on the desired doneness. When the Lamb is finished, please remove it from the water bath and place it onto a clean plate to rest for 5 minutes before serving.

After you have finished cooking the Lamb in the sous vide water bath, it should be tender and juicy inside but not quite as flavorful on the outside. That’s where searing comes in! Heat a pan on the stove with some oil, and carefully add the cooked Lamb once it’s hot. Sear each side for a minute or two to give it that nice golden-brown crust.

Directions:

  • Step 1: Gather your ingredients and equipment for the sous vide leg of Lamb. You will need an immersion circulator and a large pot or container for the sous vide. For the portion of the Lamb, you will need a bone-in or boneless cut of the Lamb. For the sous vide, you will also need salt, freshly ground black pepper, olive oil, minced garlic, rosemary, oregano, and a vacuum sealer.

  • Step 2: Prepare and season the leg of Lamb before sous vide cooking. Rub the outside with salt and freshly ground black pepper, then rub in olive oil, followed by minced garlic, rosemary, and oregano. Massage the herbs into the meat until fully adhered.

  • Step 3: Use a vacuum sealer to tightly seal the Lamb in its pouch with all its seasonings and juices intact.

  • Step 4: Fill a pot or container with water and attach an immersion circulator to the side, setting it to your desired temperature. Allow a few minutes for the water bath to reach the target temperature before adding the sealed pouch with your Lamb.
  • Step 5: Carefully add in the vacuum-sealed pouch and let it cook until done, typically taking 2-8 hours, depending on the desired doneness.

  • Step 6: When finished cooking, carefully remove from the water bath and place onto a clean plate to rest for 5 minutes before serving.
  • Step 7: Preheat your oven’s broiler and place the roast into a roasting pan. Broil for a few minutes to give it a nice golden brown crust on top, and then cut into individual portions or serve whole. Or you can sear it in the pan.

Nutrition:

  • Calories: 846 kcal
  • Protein: 70.3 g
  • Fat: 59.7 g
  • Carbohydrates: 7.1 g
  • Fiber: 1.2 g
  • Sugar: 0.6g
  • Sodium: 544 mg
  • Cholesterol: 309 mg
  • Vitamin A: 24 IU
  • Vitamin C: 0.1 mg
  • Calcium: 15 mg
  • Iron: 2.9 mg

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