Sous Vide Mustard and Herb Seasoned Butterflied Lamb Leg
Cooking off this lamb leg was a great idea. It turned out fantastic!
- 1 mustard and herb seasoned butterflied lamb leg I purchased mine from Costco
- 2 tablespoons lard or your fat of choice
Re-vacuum seal the lamb legs in your own bag without the absorbent paper and plop them in your SousVide Supreme set at 130°F for 24 hours.
Remove the cooked meat and plunge it in an ice water bath for 1 hour and store in the fridge or freezer until needed.
When you're ready to cook your lamb, set your SousVide Supreme to 130°F and drop in the packet for 30 minutes.
Remove the meat from the bath and packet and pat dry with paper towels.
Heat up the lard in a cast iron skillet on high. Sear the leg, fat side down for 2 minutes undisturbed. Flip over and sear the other side for an additional 2 minutes.
Let the meat rest. Then, slice up and dig in! Serve with garlic cauliflower mashed “potatoes”, and sautéed spinach.
Calories: 349kcal | Protein: 49g | Fat: 16g