Kenji’s Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe
Kenji’s Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe
by ieroll
2 Comments
ieroll
Tuesday’s dinner was wonderful–ridiculously so.
I did our 3.5 lb. leg in the sous vide (133º 4 hours) on Sunday but things happened and we couldn’t do the meal so when we pulled it out of the sous vide, we iced it and put in the ‘fridge. Tuesday we pulled it out of the fridge, seared it in the enameled Dutch oven, then cut it into 3 pieces. I vac-sealed two of them and tossed in the freezer, then sliced and reheated the third section and we served it with the chimichurri, some garlic-truffle mashers and asparagus tossed in EVOO, salt, cracked pepper and garlic powder, then roasted in the air fryer. I portioned and froze the remaining chimichurri, so we will have that when we have the other two sections of lamb. It was still quite pink–even after re-heating.
We agreed it was outstanding and will do again.
j_apps
What can you tell me about those potatoes? They look great
2 Comments
Tuesday’s dinner was wonderful–ridiculously so.
I did our 3.5 lb. leg in the sous vide (133º 4 hours) on Sunday but things happened and we couldn’t do the meal so when we pulled it out of the sous vide, we iced it and put in the ‘fridge. Tuesday we pulled it out of the fridge, seared it in the enameled Dutch oven, then cut it into 3 pieces. I vac-sealed two of them and tossed in the freezer, then sliced and reheated the third section and we served it with the chimichurri, some garlic-truffle mashers and asparagus tossed in EVOO, salt, cracked pepper and garlic powder, then roasted in the air fryer. I portioned and froze the remaining chimichurri, so we will have that when we have the other two sections of lamb. It was still quite pink–even after re-heating.
We agreed it was outstanding and will do again.
What can you tell me about those potatoes? They look great