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Sous Vide Leg of Lamb

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Sous Vide Leg of Lamb


¼ cup canola oil, divided
1 (4 lb) boneless baked leg of lamb, rolled and bandaged
½ teaspoon ground red pepper flakes
4 ½ teaspoons kosher salt, divided
¼ cup chilled unsalted butter
6 (2-inch) strips of lemon zest (from 1 lemon)
5 crushed garlic cloves
2 (4-inch) rosemary sprigs
8 cups unsalted beef broth
2 tablespoons honey
2 tablespoons fresh lime juice (from 1 lime)
2 tablespoons chopped fresh cilantro

To make

Our home-made leg of lamb is extremely tender — like all types of home-made meat, cooked with deep-fried or medium-fried, the ruddiness reaches almost to the edges of the meat, and not just to the center. The meat itself gets the characteristic taste of chili, lemon, garlic and rosemary, and the sauce resembles a sauce that is enriched with sweetness and piquancy thanks to the combination of honey and lime. This is a truly central festive dish. Ask your butcher for a baked leg of boneless lamb rolled in rolls, and lightly brown the lamb over a low heat before sealing to give the meat a caramelized flavor during cooking. Thus, only the outer part will be browned, and the insides will not be fried, which will allow you to get a medium-rare texture. Adding butter to the bag will help give the meat all its aromatic properties, and cooling it prevents the formation of steam in the bag and prevents the vacuum sealing process.
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil; add the lamb and cook, turning frequently, until browned on all sides, just 18 to 20 minutes. Transfer the lamb to a platter and refrigerate uncovered for at least 4 or up to 8 hours.Rub the lamb on all sides with crushed red pepper and 2 teaspoons of salt. Transfer to a vacuum-sealed cooking bag. Add the butter, lemon zest strips, garlic and rosemary. Vacuum the bag according to the manufacturer's instructions. Preheat a water bath using a heat circulator to 138 °F in a saucepan large enough to hold a packet. Put the bag of lamb in a water bath. Cook for 3 hours (or up to 4 hours) until about medium-rare. Remove from the water bath and let stand, covered, for 15 minutes.Meanwhile, heat the broth in a large saucepan over medium-high heat. Bring to a boil and simmer until 3/4 cup is reduced, about 45 minutes. Remove from heat. Add honey, lime juice, cilantro and 1/2 teaspoon salt.Open the bag, drain the juice, and discard the dry ingredients. Dry the lamb with paper towels. Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Sprinkle the lamb with 1 teaspoon of salt; place in the pan and fry on all sides, turning occasionally, for a total of 4-5 minutes. Transfer to a cutting board and let stand for 10 minutes. Cut into 1/2-inch thick slices; sprinkle with the remaining 1 teaspoon salt. Serve with honey-lime sauce.
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  Published: 11/20/2023 7:53 PM

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