I had a little 3.2 pound boneless leg-o-lamb that I was thinking of smoking up on my offset for the Sunday games. I got to thinking I didn't want to have to constantly tend the fire all day so decided to go with the sous vide, pretty much set and forget. I had no idea how long it was going to take but figured a lot of time wouldn't hurt, not so. I started out punching the roast with a few cloves of garlic.
Tied on some fresh rosemary, vac-sealed it, and into the 135º sous vide pot at ten Saturday night
Had to add a little water to the pot when I got up Sunday morning, everything going smoothly, pulled it at four in the afternoon
Cleaned off the rosemary while sautéing some shrooms in butter
Got the roast out to the pario for a nice weed torch sear
I took the juice from the sous vide bag and mixed on the stove with some cabernet and balsamic vinegar for a reduction. First slice showed the nice pink color I was looking for, plated up with a buttery yam, asparagus, and the shrooms, had applesauce and mint apple jelly on the table with a nice glass of cab
The lamb with the reduction had a really nice flavor, but the texture was a bit too soft for my liking. I saw where my amigo SmokinVOLfan recently sous vide a lamb roast for nine hours and I think that's the way I'll go on the next one. Thanks for lookin' in, stay safe out there! RAY
Tied on some fresh rosemary, vac-sealed it, and into the 135º sous vide pot at ten Saturday night
Had to add a little water to the pot when I got up Sunday morning, everything going smoothly, pulled it at four in the afternoon
Cleaned off the rosemary while sautéing some shrooms in butter
Got the roast out to the pario for a nice weed torch sear
I took the juice from the sous vide bag and mixed on the stove with some cabernet and balsamic vinegar for a reduction. First slice showed the nice pink color I was looking for, plated up with a buttery yam, asparagus, and the shrooms, had applesauce and mint apple jelly on the table with a nice glass of cab
The lamb with the reduction had a really nice flavor, but the texture was a bit too soft for my liking. I saw where my amigo SmokinVOLfan recently sous vide a lamb roast for nine hours and I think that's the way I'll go on the next one. Thanks for lookin' in, stay safe out there! RAY