Sous Vide Leg of Lamb Recipe

Name: Sous Vide Leg of Lamb Recipe
Ingredients: 1 leg of lamb, deboned (approx. 1.5kg); 25ml of heather honey, or other aromatic honey; 50ml of sweet sherry; 1/2 tbsp of sherry vinegar; 1/2 bunch of thyme, leaves picked; salt; pepper; 6 carrots, scrubbed; 6 parsnips, scrubbed; 6 beetroots, scrubbed and cut into 1cm discs (preferably a mix of heritage beetroots); 150g of butter; 1 star anise; 1 bunch of thyme, small, leaves picked; 4 baby gem lettuces, sliced in half; 2 radicchio, quartered

www.greatbritishchefs.com

This sous vide leg of lamb recipe is perfect for a Sunday roast, cooked low and slow then finished on the barbecue for a crispy, smoky exterior.

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Cooking tools:

Sous vide circulator
Vacuum sealer
Vacuum bag
Kitchen scale
Peeler
Chef's knife
Cutting board

Ingredients

1 leg of lamb, deboned (approx. 1.5kg)
25ml of heather honey, or other aromatic honey
50ml of sweet sherry
1/2 tbsp of sherry vinegar
1/2 bunch of thyme, leaves picked
salt
pepper
6 carrots, scrubbed
6 parsnips, scrubbed
6 beetroots, scrubbed and cut into 1cm discs (preferably a mix of heritage beetroots)
150g of butter
1 star anise
1 bunch of thyme, small, leaves picked
4 baby gem lettuces, sliced in half
2 radicchio, quartered