I wanted to see if a wet paste would actually hold up in the bag and form a solid crust. I scored the fat cap and rubbed the lamb with a thick paste made of Dijon mustard (as a binder), olive oil, salt, black pepper, dried rosemary, thyme, garlic granules, and onion granules. The trick was leaving it uncovered on a wire rack in the fridge overnight. The cold air dried the mustard and oil into a tacky pellicle, which locked the herbs onto the meat.
I vacuum sealed it and cooked it at 137°F (58.5°C) for 6 hours. The temperature rendered the thick fat cap perfectly, and the 6 hours broke down the connective tissue while keeping it medium.
Afterward, I gave it a 10-minute ice bath and patted it completely dry. The crust actually stayed completely intact. I just gave it a screaming hot, fast sear to blister the fat. For the sauce, I made a quick roux and whisked in all the leftover bag juices for a pan gravy, and served it with some mashed potatoes and veg. Really happy with how the crust held up!
by jamnomu
10 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
This looks fantastic, wow
Beautiful
You’re already eating the poor thing no need to insult it by calling it a chump.
Looks amazing! Did you sear on the grill or in a pan?
inspiring, i have a leg in my freezer i may do exactly this to..
yum
This might be the best cooked thing I’ve seen in here recently
Where did you get the lamb chump joint? I’ve had chump steaks from Costco but not the whole joint
That looks amazing
Holy moly