Leg of lamb roast (boneless)

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Picked up a 4 lb piece of lamb last night at CostCo so into the Sous Vide it goes today.
Started it by searing all sides in a pan to get some color and flavor going. Took 3 cloves of garlic and three sprigs of rosemary and sauteed them with the fat and a tablespoon of butter. Then into a bag with it all and into the pot at 134 degrees.

Now it is just time, will be done by dinner.
More pics later.

Thanks for looking.
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[hillbillyrkstr]

Looks great!

Point

Scott

 

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The lamb came out Perfect. Cooked for just over 9 hours at 134 degrees. Made some hummus to go with it and green beans.
I put salt, pepper and fresh rosemary in a mortar and pestle and ground it up. Covered the outside and put in the oven at 500 degrees to get a crust.
Fantastic meal.
Thanks for looking
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[turick]

Nice! SV lamb is one of my favourites... and dunking the meat in the jus that comes out of the SV bag is heaven! I have been following a 24 hour recipe, but now I'll have try the shorter cook based on your post.