Lamb leg in red wine (30 hour sous vide)

Name: Lamb leg in red wine (30 hour sous vide)
Total time: 54000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large lamb leg; 4 tbsp salt; 2 cup red wine; 3 large rosemary branches; 4 tbsp olive oil

Rafael Sanches @cook_3750925

Sous vide is a technique where you cook with low temperatures for extended amount of time. You need three tools: a circulator, a plastic bag and a vacuum sealer.

Rafael Sanches @cook_3750925

Sous vide is a technique where you cook with low temperatures for extended amount of time. You need three tools: a circulator, a plastic bag and a vacuum sealer.

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Ingredients

15 hours

4 servings

1 largelamb leg
4 tbspsalt
2 cupred wine
3 largerosemary branches
4 tbspolive oil

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Steps

15 hours

1

On a sous vide bag add the lamb leg, rosemary, salt, red wine and olive oil. Make some cuts in the meat, to absorb more of the juices.
2

Setup circulator on 130 Fahrenheit and add the bag to the bath water.
3

After 30 hours, remove the bag from the water bath.
4

Set the juices aside in a pan and heat it. The meat goes in a frying pan.
5

Set fire to higher and fry the surface to caramelize and give a great look.
6

Pass the lamb leg to the serving container and pour the juices on top. Also poor the fat from the frying pan.
7

Serve always with the juices over each slice. The taste is in the juices that contains the fat from the lamb.