Sous Vide Leg of Lamb
Prep time: 48 hours
Cook time: 8.5 hours
Recommended Sides: green beans and steamed new potatoes with butter & rosemary
Recommended Bonde wine pairings:
- Reeve Wines, "Libertine No 5" Proprietary Red Blend, Dry Creek Valley, Sonoma County, CA
- JB Neufeld, Cabernet Sauvignon 2019, Ciel du Cheval Vineyard, Yakima Valley, WA
- Avennia Winery "Justine" 2015, Columbia Valley, WA
- Benvenuti, "Santa Elisabetta" Teran 2017, Istra, Croatia
For the Lamb:
all peppercorns are available at Curio Spice Co.
For the Sauce:
- 2 tbsp. butter, divided in half
- 1 French shallot, minced
- ½ cup red wine
- 1 tsp. lamb demi-glace
mortar & pestle
large sous vide bag
Directions for the lamb:
2 days before serving,
Grind salt and peppercorns, puncture evenly spaced holes to insert garlic into leg of lamb and rub with salt and pepper mixture.
Evenly place rosemary and thyme sprigs and spray or brush olive oil onto each side of the lamb and place into sous vide bag
Same day, 8.5 hours before serving,
Cook lamb sous vide at 131º F for 8 hours, remove bag from water and from the bottom of the bag, cut a small hole to reserve cooking liquid for the sauce.
Move oven rack to bottom and turn on broiler (high setting if an option)
Pat lamb dry, remove herbs and place on roasting pan and put in oven. Broil for 5 minutes.
While lamb is broiling you can start your sauce, instructions below.
Remove lamb from oven and let rest on a cutting board for an additional 5 minutes
Directions for sauce:
In a sauté pan over medium heat, add 1 tbsp butter, let melt and add chopped shallots. Sweat the shallots until transparent, add red wine and let reduce completely,
Add lamb cooking liquid and demi-glace, stir, and let reduce to 1/3
Add 1 tbsp butter and whisk well. Serve on the side with your lamb