Sous Vide Lamb Leg Steak

What you need:

  • 4 lamb leg steaks, each weighing 200g

  • 150ml of olive oil

  • 1 sprig of rosemary

  • 1 sprig of thyme

  • 1 bay leaf

  • 4 cloves of garlic, crushed

  • salt


  1. Make a marinade by adding the rosemary, thyme, bay leaf and garlic to 100ml of the olive oil. Stir in a pinch of salt and massage into the lamb steaks, then set aside. Leave for between 1 and 4 hours to marinate.

  2. While the lamb is marinating, preheat the water bath to a temperature of 56⁰C for medium rare or 62⁰C for medium.

  3. Transfer the lamb steaks to a vacuum bag, add the remaining 50ml of olive oil and seal.

  4. Place the bag in the water bath. For medium rare, cook 8 hours at 56⁰C. For medium, cook for 6 hours at 62⁰C.

  5. Take the lamb out of the vacuum bag and pat with kitchen paper to remove any excess moisture.

  6. Heat a skillet pan or a barbeque to a high temperature, then add the lamb and cook until browned and slightly charred. Serve immediately.


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