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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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