Brined for 12 hours, sous vide 135 for 5 hours, seared, sliced and served.
Very tender and not too gamey which I was worried about as my wife does not like lamb but she ate the whole wrap and said would eat again.
Home made tzatziki.
Next time I’m interested in butterflying and removing the bone before cooking, may sous vide at 140 as-well.
by Alekx2023
2 Comments
Looks amazing! I love lamb with tzatziki. Another winner I need to try.
Thanks for sharing your process.
This looks absolutely delicious! I’m curious: is the brine coming from the jar, or is that part of the topping? If possible, could you please share the recipe for the brine? I thought about using a bone-in leg of lamb for this dish as well. Do you think that would work? It seems like it would, and your great results indeed prove it!