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Here are the ingridients that are needed to prepare a yummy Lamb leg in red wine (30 hour sous vide):
- Provide 1 large of lamb leg.
- Use 4 tbsp of salt.
- Prepare 2 cup of red wine.
- You need 3 large of rosemary branches.
- Take 4 tbsp of olive oil.
Done with the ingridients? Here are the steps on serving Lamb leg in red wine (30 hour sous vide):
- 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..
- Setup circulator on 130 Fahrenheit and add the bag to the bath water..
- After 30 hours, remove the bag from the water bath..
- Set the juices aside in a pan and heat it. The meat goes in a frying pan..
- Set fire to higher and fry the surface to caramelize and give a great look..
- Pass the lamb leg to the serving container and pour the juices on top. Also poor the fat from the frying pan..
- Serve always with the juices over each slice. The taste is in the juices that contains the fat from the lamb..
Assuming that you already have the lamb demi-glace, there isn't a whole lot to it. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Roast leg of lamb with garlic and rosemary. Put on your Sunday best for Mike Robinson's perfect roast leg of lamb served with a classic red wine gravy. Sous vide circulator Vacuum sealer Large sous vide pouch Aluminum foil Wire rack Sheet pan Score the leg of lamb while still attached to the bone so the spices and marinades infuse for better Open the sous vide pouch and add the chicken stock and lemon peel.
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