Leg of Lamb Procedure:
After sealing the lamb in the bag, process via sous vide @
Before advancing to the next step, prepare the carrots as explained below:
Once the carrots are processing: Make the
Heat the water and the sugar in a pan. Stir only long enough to dissolve, and do not stir again. Slowly swirl the pan, and the bubbles in the syrup will get larger and larger. After about 5 minutes, you will see the syrup begin to darken and caramelize. Remove from heat, add the vinegar carefully, and the syrup will sizzle and bubble. Add the mint, stir to moisten, and set aside. Once cool, strain out the leaves, and save the syrup.
Preheat oven to
Remove the lamb from the bag, reserving the juices for later processing. Place on a clean towel and pat dry. Sprinkle the top and sides of the roast lightly with flour to further dry the surface. Paint with beaten egg. Sprinkle with Kosher or Maldon salt and a little ground black pepper.
Put the roast on a baking sheet or large pie pan and roast in the oven for about 15 minutes, to create the crust. Meanwhile, make the
Combine mint, garlic, oil, S+P in a blender and process until smooth. Set aside.
Remove the lamb from oven, and remove the netting.
Put some Mint Chimichurri in the middle of the plate. Garnish with a few of the carrots.
Drizzle with a little mint gastrique and place a slice of the lamb on top. Garnish with fresh mint.
See the picture arrays below for a few tips and tricks. Hold your mouse above the pictures to take a closer look via the zoom feature!