Recipe of Quick Lamb leg in red wine (30 hour sous vide)

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lamb leg in red wine (30 hour sous vide). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

It's Easter Sunday and I cooked SOUS VIDE LEG OF LAMB! Sous vide is a technique where you cook with low temperatures for extended amount of time. You need three tools: a circulator, a plastic bag and a vacuum SOUS VIDE COOKING GUIDE Cooking Times & Temperatures Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked. Lamb works really well with sous vide.

Lamb leg in red wine (30 hour sous vide) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Lamb leg in red wine (30 hour sous vide) is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have lamb leg in red wine (30 hour sous vide) using 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Lamb leg in red wine (30 hour sous vide):

1. Take 1 large lamb leg
2. Prepare 4 tbsp salt
3. Take 2 cup red wine
4. Prepare 3 large rosemary branches
5. Prepare 4 tbsp olive oil

Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and A butterflied leg of lamb is ideal for stuffing and rolling with other ingredients, and, because lamb is so robustly flavored on its own, you don't have to. Lay out the boned leg of lamb and season with salt and pepper. Scatter over a little of the chopped rosemary, then roll up the leg and secure with string. Cook for about an hour, or until very tender.

Steps to make Lamb leg in red wine (30 hour sous vide):

1. 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.
2. Setup circulator on 130 Fahrenheit and add the bag to the bath water.
3. After 30 hours, remove the bag from the water bath.
4. Set the juices aside in a pan and heat it. The meat goes in a frying pan.
5. Set fire to higher and fry the surface to caramelize and give a great look.
6. Pass the lamb leg to the serving container and pour the juices on top. Also poor the fat from the frying pan.
7. Serve always with the juices over each slice. The taste is in the juices that contains the fat from the lamb.

Scatter over a little of the chopped rosemary, then roll up the leg and secure with string. Cook for about an hour, or until very tender. May be cooked in advance and reheated carefully - just keep an eye on the amount of liquid. Leg of lamb can be cooked whole, but you can also cook a slice of leg of lamb as a steak. Here I am serving it with a red wine demi-glace sauce.

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