Sous Vide Leg of Lamb

[brokephibroke]

If you have a wand, you must try this. Second time I’ve done it and it was even better. Cooked at 130 for eight hours with 12 cloves of chopped garlic and a lot of chopped rosemary. Finished on a smoking hot grill. So tender and flavorful.

Have plenty of leftovers. Thinking of a Basque Lamb dip for dinner tomorrow followed by a lamb ragu.

[randr]

1. You have sold me on Sous Vide cooking

I've been curious for a long time. I also have a lamb in freezer. Will get a wand this week and follow your method next weekend. Leg of lamb is my fav just as you have prepared.

[brokephibroke]

2. You won't regret it

It’s mistake free.

[brokephibroke]

3. One of the benefits

You won’t have to defrost the meat. Leaves a ton of flexibility.

[mitch96]

4. "Thinking of a Basque Lamb dip"... Sounds interesting...How do you make it ?

and what makes it Basque?
m

[brokephibroke]

5. Had it at one of the Basque Bars in boise

Pretty simple. Thin slice the lamb and serve it on some good bread with melted cheese. Sauté some onions and peppers. Make a lamb au jus.

[mitch96]

6. "Basque Bars in boise" that's pretty cool.. I was in Minden NV years ago at a motorcycle rally

and was surprised at all the Basque restaurants in town. Story goes that the state wanted to increase the sheep production in the area. Turns out the Basque people have been raising sheep in territory very similar to that area of Nevada. They brought over a bunch of Basque sheep herders and the rest is history...
I'll have to try the dip. Can't go wrong with onions, peppers, cheese on anything... I'd add a bucket load of garlic though..
m

[Hortensis]

7. Do you have other favorites? My daughter surprised me

with a Joule for Christmas, and I haven't been using it enough.

Coincidentally, I do have hard boiled eggs nailed , and since we suddenly had over 3 dozen eggs courtesy of a neighbor with chickens, dinner's going to feature egg salad.