Lamb leg in red wine (30 hour sous vide)
Lamb leg in red wine (30 hour sous vide)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, lamb leg in red wine (30 hour sous vide). It is one of my favorites food recipes. This time, I’m gonna make it a little 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 sealer. Cooking the leg of lamb in the sous vide solves both of those problems.

Lamb leg in red wine (30 hour sous vide) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Lamb leg in red wine (30 hour sous vide) is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. 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. Get 1 large lamb leg
  2. Make ready 4 tbsp salt
  3. Make ready 2 cup red wine
  4. Prepare 3 large rosemary branches
  5. Get 4 tbsp olive oil

Depending on the cut of lamb you are cooking there are several different time and temperatures you might want to use. I share my recommendentaions for the majority of cuts below and you should be able to use them as a start to develop your own sous vide favorites. 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.

Instructions 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.

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. Assuming that you already have the lamb demi-glace, there isn't a whole lot to it. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Roast leg of lamb with garlic and rosemary.

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