Sous Vide Leg of Lamb Recipe | So Tasty and Juicy | Always Tasty | Two in the Kitchen скачать в хорошем качестве

Sous Vide Leg of Lamb Recipe | So Tasty and Juicy | Always Tasty | Two in the Kitchen

This is our recipe for Sous Vide leg of lamb! If you are in search for a juicy, flavorful and tender roast – you found it! Ingredients: Leg of lamb about 2 to 3 kg Salt Pepper Garlic powder Garlic cloves Balsamic vinegar Mustard powder (optional if you need to tone down the strong taste of lamb) Procedure: Trim hard and/or excess fat of the meat. Cut the fat cap so the seasoning can reach the meat. Apply a liberal coating of your salt, pepper and garlic powder on the fat cap. Fat cap side down, make small incisions and spike the roast as much as you want with the garlic cloves. Then apply a generous coating of seasoning on this side as well. Put the roast in a vacuum bag and seal it. Cook the meat for 10 to 18 hours at 58 degree Celsius or about 136 degree Fahrenheit. The longer you leave it in, the more tender your meat will get. Afterwards preserve the juices, add Balsamic vinegar to taste. Reduce till it is thick and creamy. Sear the roast from all sides. You can do this as shown in the oven, or in a frying pan or how ever else you want to. Serve with your favorite side. Enjoy! ---------------------------------- Outro template can be found here: http://www.officialmotions.com    / offtm4