Sous Vide Lamb with Butter and Herbs
Lamb cooked sous vide with butter and herbs at 63°C (about 145°F) for 3 to 4 hours, chilled for the trip, and finished on the grill the next day.
Ingredients // Servings to be confirmed
Select ingredients as you prepare them.
Please follow the ingredient amounts below.
Steps //
- 01 Take the lamb out of its packaging and pat the surface dry with kitchen paper.
Pat the lamb dry first. - 02 If using olive oil, rub a thin layer over the surface. Season both sides with salt and pepper, or steak seasoning. Cooking tip Olive oil is optional. If you use it, a light coating is enough.
- 03 Arrange the lamb in a single layer in bags suitable for sous vide cooking.
- 04 Add your choice of herbs and the butter: 1 tbsp for every 400g of lamb. Cooking tip You don't need all three herbs. Choose the aroma you'd like with the lamb.
Butter and herbs go into the bag with the lamb. - 05 Vacuum seal the bags and check that the seals are closed.
Check that each seal is closed. - 06 Set the water bath to 63°C (about 145°F) and cook for 3 to 4 hours. Keep the bags submerged, with space between them for the water to circulate. Cooking tip For a softer texture, I prefer the full 4 hours. Cooking time depends on the cut and its thickness, so check a suitable cooking guide before using the same timing for a different cut.
Keep the bags submerged with room for the water to move. - 07 For the next day's barbecue, keep the bags sealed and chill them promptly in an ice-water bath that's at least half ice, until cold all the way through.
- 08 Refrigerate the chilled lamb and keep it cold during the journey. Cooking tip Making it ahead includes cooling and storage, not just cooking.
- 09 When it's time to eat, finish the lamb on the grill to brown the outside, then serve.
The next day, the lamb went on the grill in Yangpyeong.
