Made Kenji’s sous vide leg of lamb for our seder. I did 12 hours at 134 and felt it could have cooked longer to get even more tender. It was a huge hit with the guests though.
Made Kenji’s sous vide leg of lamb for our seder. I did 12 hours at 134 and felt it could have cooked longer to get even more tender. It was a huge hit with the guests though.
by cbandes
2 Comments
GothAlgar
It’s such a great rub and salsa verde. I did the same recipe last summer, but reverse sear (started in an oven, finished on a grill).
2 Comments
It’s such a great rub and salsa verde. I did the same recipe last summer, but reverse sear (started in an oven, finished on a grill).
Happy Pesach!