Leg Of Lamb Sous Vide

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 hrs 10 mins
Total Time 20 hrs 40 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 leg lamb, approx. .5 - 2 kg
  • 3 sprig (s) thyme
  • 2 sprig rosemary
  • 1 piece (s) butter
  • 2 teaspoons garlic powder
Leg Of Lamb Sous Vide
Leg Of Lamb Sous Vide

Instructions

  1. Parry the leg of lamb, rub it with garlic powder, salt and pepper and place in a bag. Add 2 - 3 sprigs of thyme and rosemary (preferably a little more thyme and a little less rosemary) and a good trick of butter. Vacuum the bag and place it in the water bath preheated to 57 ° C. Take out after 20 hours of cooking, remove the herbs and pat dry. Now place the leg of lamb on the grill (or oven) preheated to 300 ° C over indirect heat and grill for about 8-10 minutes.
  2. I also had a knuckle with me. The leg of lamb is pink on the inside and wonderfully crispy on the outside.

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