SV Boneless Leg Lamb w Rosemary Garlic Paste

Updated at: Thu, 17 Aug 2023 02:28:22 GMT

Step 1

Preparation: Trim any excess fat from the lamb. If the lamb isn't already butterflied, do so by slicing it open along its length, but not all the way through, so it opens up like a book.

Step 2

Herb and Garlic Paste: In a food processor, combine the garlic, rosemary, thyme, lemon zest and juice, salt, pepper, mustard, and honey. Pulse until you have a rough paste.

Step 3

Filling: Spread the paste evenly over the inside of the butterflied lamb, then roll the lamb back up and tie it securely with kitchen twine.

Step 4

Sous Vide: Preheat your sous vide machine to 56°C (133°F) for medium-rare, or adjust according to your preferred doneness. Place the rolled lamb in a large vacuum-seal or zip-top bag. Before sealing the bag, add the red wine. Make sure all the air is out of the bag to ensure proper cooking. Cook the lamb in the sous vide bath for 24 hours.

Step 5

Searing: Once the sous vide cook time is up, remove the bag from the water bath. Take the lamb out of the bag, remove the twine, and pat it dry with paper towels. Save the juices from the bag for a sauce. Heat a large skillet over high heat with a splash of olive oil. Once the oil is hot, add the lamb and sear on all sides until browned and crispy. This should take about 1-2 minutes per side.

Step 6

Rest and Serve: Let the lamb rest for about 10 minutes before slicing. In the meantime, you can reduce the reserved cooking juices in a saucepan over medium heat until it thickens to your liking, creating a beautiful wine reduction sauce. Slice the lamb, serve it with the sauce, and enjoy!

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