Lamb roast

65.8°C (150.44° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty
GP

Ingredients

  • 3lbs boneless Leg of Lamb
  • 3-5 sprigs of thyme
  • 3-5 sprigs of rosemary
  • 3-5 leaves sage
  • Salt and Pepper
  • 1 clove garlic

Comments

Nomiku
Looks lovely!! Thank you for sharing this recipe :D
about 1 year ago

Directions

  1. Wash Leg of Lamb and trim off the fat
  2. Blanch herbs for 1-2mins
  3. Blanch garlic for 2 mins
  4. Mix garlic, herbs and salt
  5. Rub and coat the lamb with salty herb mixture. Add oil to make a paste(optional)
  6. Vacuum seal and place it in the pre-heated water bath for 9-12hrs at 65.8 C
  7. Finish off in a buttered Pan in high heat for 3mins

Comments

Nomiku
Looks lovely!! Thank you for sharing this recipe :D
about 1 year ago