Ingredients
1 large lamb leg
4 tbsp salt
2 cup red wine
3 large rosemary branches
4 tbsp olive oil
Method
Sources
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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Home wine making kit — carboy, airlock, hydrometer, bottles
Insulated container for efficient sous vide cooking
Instant aeration while pouring — no waiting for decanting
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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Home wine making kit — carboy, airlock, hydrometer, bottles
Insulated container for efficient sous vide cooking
Instant aeration while pouring — no waiting for decanting
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On a sous vide bag add the lamb leg, rosemary, salt, red wine and olive oil. Make some cuts in the meat, to absorb more of the juices. Setup circulator on 130 Fahrenheit and add the bag to the bath water. After 30 hours, remove the bag from the water bath. Set the juices aside in a pan and heat it. The meat goes in a frying pan. Set fire to higher and fry the surface to caramelize and give a great look. Pass the lamb leg to the serving container and pour the juices on top. Also poor the fat from the frying pan. Serve always with the juices over each slice. The taste is in the juices that contains the fat from the lamb.