Weeknight Sous Vide Mustard and Herb Seasoned Butterflied Lamb Leg
- Yield 6 servings
- Prep 5 minutes
- Cook 24 hours 35 minutes
- Total 25 hours 40 minutes
Weeknight Sous Vide Mustard and Herb Seasoned Butterflied Lamb Leg sits in the Lamb section of Regbie. The card serves 6 servings. Plan on 25 hours 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 mustard and herb seasoned butterflied lamb leg, the cook purchased mine from Costco
- 2 tablespoons lard or your fat of choice
Method
Re-vacuum seal the lamb legs in your own bag without the absorbent paper and plop them in your SousVide Supreme set at 130°F for 24 hours.
Lift the cooked meat and plunge it in an ice water bath for 1 hour and store in the fridge or freezer until needed.
When you're ready to cook your lamb, set your SousVide Supreme to 130°F and drop in the packet for 30 minutes.
Lift the meat from the bath and packet and pat dry with paper towels.
Warm up the lard in a cast iron skillet on high. Sear the leg, fat side down for 2 minutes undisturbed. Flip over and sear the other side for an additional 2 minutes.
Let the meat rest. Then, slice up and dig in! Plate with garlic cauliflower mashed “potatoes ”, and sautéed spinach.
