SOUS VIDE LEG OF LAMB RECIPES

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SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC



Sous Vide Leg of Lamb with Rosemary and Garlic image

This small roast is yet another winning dish made using the Anova Precision Cooker. I was able to start the roast in the morning, get a full day of appointments in, come home and finish the roast in about 5 minutes (I had prepped all the sauce ingredients before I got started on my day). It was truly cooked to medium rare, juicy, and still finished with the crust I love so much, thanks to those final 5 minutes under the broiler. I stuck with the traditional rosemary and garlic on this one, since it was my first time using the Anova Precision Cooker for lamb, but the success already has me planning more adventurous flavors for the next leg of lamb.

Provided by Barbara Freda

Total Time 0S

Prep Time 015 minutes

Yield Ingredients for 2

Number Of Ingredients 10

SPIT ROASTED LEG OF LAMB | UMAMI - UMAMI.SITE



Spit Roasted Leg of Lamb | Umami - umami.site image

Sweet, succulent leg of lamb is one of the world's great culinary treats. This spit roasted leg of lamb rotates on a spit to continually baste the lamb as it roasts.

Provided by Mark Hinds

Total Time 280 minutes

Prep Time 180 minutes

Cook Time 100 minutes

Number Of Ingredients 9

3 lb leg of lamb
1 1/2 tbsp rosemary
1 1/2 tbsp thyme
2 sage leaves
1 1/2 tsp salt
1 tsp pepper
3 cloves garlic
1 tbsp olive oil
1 tbsp lemon juice

Steps:

  • Start by taking the rosemary and thyme off of the stems and finely mincing them and the sage. Mince the garlic up and put it in a bowl with the herbs, salt, pepper, olive oil, and lemon juice to make a paste.
  • Score the lamb with small criss-cross cuts around the leg. Rub the herb paste over the lamb, making sure that you get it into all of the nooks and crannies. Let the lamb rest for at least two hours before roasting.
  • Take the spit and insert in through the lamb. Spit roasting works best when you skewer the meat lengthwise as close to the center as possible, to keep the weight balanced. It's very important to secure the meat using the large forks that come with your rotisserie kit.
  • Roast the lamb over low heat until it reaches an internal temperature between 140 to 145℉. A three-pound leg will usually take around an hour and a half. 
  • Take the lamb off the spit and let it rest covered with foil for 15 to 20 minutes. Slice and enjoy.

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