Leg of Lamb (sous vide) with garlic butter
I was looking for a way to make THE BEST lamb of my life… and you guys THIS IS IT!! This recipe comes from FoodieandWine.com and I can’t believe how incredible this lamb turned out!! Simply fantastic! I will never do lamb another way again. Ever.
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Sous Vide Lamb with Garlic Butter
- 1 leg of lamb
- 1 Tbsp Dijon mustard
- ½ Tbsp garlic powder
- 2 tsp dried rosemary or 1 Tbsp chopped fresh rosemary
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 1-2 Tbsp olive oil, for searing
- Garlic butter (recipe below)
- Pre-heat your sous vide water bath to your preferred doneness (see chart).
- Mix together the mustard and garlic powder. Coat the roast evenly with dijon mustard mixture.
- Liberally salt and pepper your lamb, then press the rosemary into the surface so it sticks.
- Place the lamb in a vacuum-seal bag and close using a vacuum sealer.
- Submerge the vacuumed bag of lam into your water bath and cook for 12 hours.
- If serving with the garlic butter sauce, make it right before you remove the lamb roast from the water bath.
- At the end of the time, remove the lamb from the bag and discard any juices that have accumulated. Pat dry to sear.
- Add enough oil to cover the bottom of a thick skillet (cast iron) and pre-heat over high heat until it’s scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes.
- Sear each side of the lamb for 45-60 seconds.
- Allow your lamb to rest for 5 minutes before cutting.
Garlic Butter: ½ cup butter, 1½-2 tbsp minced garlic, 1 tbsp lemon juice, 2 tsp garlic powder, ½ tsp salt (if not using salted butter). Melt butter in the skillet on low heat. Add in the other ingredients and cook for 5 minutes.
Temperature Chart: Rare: 115°F-124°F; Medium Rare: 125°F-134°F; Medium: 135°F-144°F; Medium Well: 145°F-154°F; Well done: 155°F
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Edited by Kevin Bloomquist – Editing@Bloomquist.com