Скачать или смотреть Leg of Lamb Sous Vide Recipe

Sous Vide Leg of Lamb with a Wild Mushroom Horseradish Glaze

Ingredients - Lamb:

4-5 pounds leg of lamb, boneless
Kosher salt and freshly ground black pepper
SEARED Wild Mushroom Spice Blend
Wild Mushroom Roasted Garlic Glaze, see recipe below
Instructions - Lamb:

Preheat your VacMaster SV1, SV5, or SV10 Sous Vide Immersion Circulator to 55C/133F.
Place the boneless lamb leg on your work surface and if necessary using kitchen shears or a thin bladed knife remove the netting or twine from the lamb.
Unroll the leg so you have one flat piece of lamb.
Trim and discard any extraneous fat and using a few cuts butterfly the leg to even out the meat.
Leave the leg whole or cut up into 3 similar sized pieces.
Place the lamb in a suitable sized VacMaster Vacuumed Seal bag(s) and make sure the meat is laying flat.
Using a VacMaster Vacuum Sealer or suction machine, vacuum seal the lamb.
Gently submerge the vacuum packaged lamb in the water bath and cook for 6-8 hours.
When ready to serve, remove lamb from bag and carefully pat dry with paper towels.
Preheat the oven to broil.
Place the lamb on a baking sheet fitted with a cooking rack and liberally dust all sides with the SEARED Wild Mushroom Spice blend rub as needed.
Then using a pastry brush or similar brush, heavy coat the surface of the lamb with the SEARED Wild Mushroom Spice glaze, see recipe below.
Place the lamb closest to the broiling element as possible.
Carefully glaze the surface of the lamb until well browned.
Using tongs, flip the lamb and repeat with the glaze and brown.
Remove the lamb from the oven and serve immediately with remaining glaze on the side.
SEARED Wild Mushroom Glaze with Horseradish

Ingredients - Glaze:

1/4 cup SEARED Wild Mushroom Spice Blend
1 cup maple sugar
1/4 cup Fresh Prepared Horseradish, see recipe or favorite commercial brand, drained well
1/2 cup apple cider vinegar
2 teaspoons hot pepper sauce, Frank's red hot or similar
1 teaspoons salt, kosher
Instructions - Glaze:

Preheat the VacMaster SV1 to 85c/185F.
Using an appropriate sized VacMaster Vacuumed Seal bag(s) and utilizing the VacMaster Stainless Steel Pouch Stand, add all of the ingredients to the bag and using a VacMaster Chamber Vacuum Sealer, seal the glaze.
After sealing, agitate the bag to roughly mix the ingredients together.
Gently place the bag in the water bath of the SV1, SV5, or SV10 and cook for 30 minutes or up to one hour.
During the cooking carefully agitate the bag a few times to combine ingredients.
Remove from the water and use as needed.
You can also serve it as a dipping sauce, warm, at table side.
Makes about 1 1/2 cups.
Sous Vide Fresh Prepared Horseradish

Equipment Used:
SEARED-Sous Vide Spices:
https://www.vacmasterfresh.com/season...

VacMaster SV10 Sous Vide Immersion Circulator:
https://www.vacmasterfresh.com/sv10-t...

VacMaster SV1 Sous Vide Immersion Circulator:
https://www.vacmasterfresh.com/sv1-so...

VacMaster Chamber Vacuum Sealers:
https://www.vacmasterfresh.com/vacuum...

VacMaster Multi-Ring Bag Stand - Pint, Quart, Gallon:
https://www.vacmasterfresh.com/vacuum...

VacMaster Vacuum Chamber Bags & Pouches:
https://www.vacmasterfresh.com/bags-r...

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