
Sous Vide Rosemary Leg of Lamb
COURSE:
Main Course
Sous Vide Rosemary Leg of Lamb
Sous Vide Rosemary Leg of Lamb
Servings:
6 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
FOR THE LEG OF LAMB
- 1 kg leg of lamb
- 1 tsp garlic powder
- 2 fresh rosemary sprigs
FOR THE ROASTED VEGETABLES
- 8 large carrots
- 500 g potatoes
- 2 red onions
- 3 parsnips
- 1 tbsp minced fresh rosemary leaves
- 6 cloves garlic
TO ASSEMBLE
- 1 orange
Instructions
For the Leg of Lamb
- Preheat a water bath to 55°C. Lightly salt and pepper the lamb, then sprinkle with the garlic powder. Place the leg of lamb in a zip lock bag, position the rosemary sprigs on top, then seal. Place the bag in the water bath and cook for 4 hours, until heated through, or up to 24 hours until tenderized.
For the Roasted Vegetables
- Preheat an oven to 200°C. Toss all the ingredients together with olive oil, then salt and pepper them. Place on a rimmed baking sheet, then cook, stirring once or twice, about 30 to 60 minutes, or until tender.
To Assemble
- Take the sous vide bag out of the water bath and remove the cooked leg of lamb. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the lamb, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove from the heat. Cut the lamb into serving portions. Place the roasted root vegetables on a plate and top with a portion of lamb. Zest the orange on top, then serve.