Well, I’ve got a couple cooking projects going on today. I’m planning to be home all day, so I’ve started up a lamb leg in the Sous Vide. It’s a 5 lbs New Zealand lamb leg from Costco, all tied up.
- 1 Tbsp salt
- 2 Tbsp melted butter
- 1 Tbsp (actually, a bit more) fresh rosemary
- 1 tsp pepper (or so)
- 6 big cloves of garlic
- 14 Kalmata olives
I put all that in the food processor and went until the garlic and rosemary were minced. Then, I dropped the lamb and the paste into a Sous Vide bag, spread the paste over the lamb somewhat (I didn’t do a great job with this), pulled out the air, and dropped it in the Sous Vide at 140℉ for 6 hours. Really – it should be done after 2 or 3. I started it cooking at 1400.
When it’s done in the Sous Vide, I’ll pat it dry, cut off the twine, and brown it in a cast iron skillet for about 4 minutes. Then we’ll see how good it is! I’m gonna use some Trader Joe’s freezer potatoes on the side… I’ll have to check back later with a deliciousness update.
This turned out fantastic – exactly how I wanted it. The meat was medium, and the olives were a fantastic addition. When searing, the olive and garlic paste, with the meat juice, turned into a fantastic sauce. Towards the very end of the sear I added all the bag juices and simmered to get that. Some small connective tissue was still tough to cut through with a butter knife, not sure if this is something inherent, or if I can fix that, or if some other hunk of meat just wouldn’t have that.
For next time:
- Sarah wants lamb to be more well done. Go for medium well, for her.
- If adding olives, don’t add other salt. It was not too salty, by any means, but might be just a little better with a bit less.