LAMB CHOP SOUS VIDE RECIPES

Name: Sous Vide Leg of Lamb with Rosemary and Garlic
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 4 1/2 pound leg of lamb (boneless); 2 tbsp rosemary; 2 tbsp thyme; 3 cloves garlic (minced); 1 tsp smoked paprika; 1 1/2 tbsp olive oil; 1/2 lemon (sliced); 2 tsp salt; 1 tsp pepper

SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC | UMAMI

Sous Vide Leg of Lamb with Rosemary and Garlic | Umami image

Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic give this dish a warm Mediterranean vibe.

Provided by Mark Hinds

Categories Dinner Main Course

Total Time 380 minutes

Prep Time 20 minutes

Cook Time 360 minutes

Yield 10

Number Of Ingredients 9

Ingredients

4 1/2 pound leg of lamb (boneless)
2 tbsp rosemary
2 tbsp thyme
3 cloves garlic (minced)
1 tsp smoked paprika
1 1/2 tbsp olive oil
1/2 lemon (sliced)
2 tsp salt
1 tsp pepper

Steps:

Start by setting your sous vide water bath to 134℉.
Prepare the herb mixture by mincing the garlic, rosemary, and thyme and mixing them together with the salt, pepper, smoked paprika, and olive oil. Slice half a lemon into rounds.
Spread the herb mixture on the lamb, making sure to get it into all the nooks and crannies. Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape.
Place the lamb in a sous vide bag along with the lemon slices and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours.
Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.
To finish the lamb grill it on a medium high grill for 3 to 5 minutes per side, turning it as you go. The goal is to add some char to the outside of the lamb without over cooking the inside.
Let the lamb rest under foil for 5 to 10 minutes before serving.

Nutrition Facts : Calories 191 kcal, CarbohydrateContent 2 g, ProteinContent 27 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 82 mg, SodiumContent 546 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC | UMAMI

Sous Vide Leg of Lamb with Rosemary and Garlic | Umami image

Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic give this dish a warm Mediterranean vibe.

Provided by Mark Hinds

Categories Dinner Main Course

Total Time 380 minutes

Prep Time 20 minutes

Cook Time 360 minutes

Yield 10

Number Of Ingredients 9

Ingredients

4 1/2 pound leg of lamb (boneless)
2 tbsp rosemary
2 tbsp thyme
3 cloves garlic (minced)
1 tsp smoked paprika
1 1/2 tbsp olive oil
1/2 lemon (sliced)
2 tsp salt
1 tsp pepper

Steps:

Start by setting your sous vide water bath to 134℉.
Prepare the herb mixture by mincing the garlic, rosemary, and thyme and mixing them together with the salt, pepper, smoked paprika, and olive oil. Slice half a lemon into rounds.
Spread the herb mixture on the lamb, making sure to get it into all the nooks and crannies. Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape.
Place the lamb in a sous vide bag along with the lemon slices and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours.
Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.
To finish the lamb grill it on a medium high grill for 3 to 5 minutes per side, turning it as you go. The goal is to add some char to the outside of the lamb without over cooking the inside.
Let the lamb rest under foil for 5 to 10 minutes before serving.

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