The 24 Hour Lamb Leg
I don’t take high quality photos
-I’m a cook, not a photographer
I don’t give measurements or recipes
-I’m sure you can figure it out
I don’t tell you when to season
-You should know that or you shouldn’t be cooking
Boned. rolled and tied lamb leg, marinated overnight in red wine
Vacuum seal with garlic, a bunch of butter and thyme
Sous vide for 24 hours at 60 degrees celsius
Pat dry and season
Brown with a few thyme sprigs in a mixture of half olive oil and half butter
Baste it like it’s your job, and you love your job
Flip it and continue to do your job
Remove from the pan and give it a rest
Slice it with a sharp knife. If your knife is not sharp, you are more than likely not sharp. Write that down.
Start with some lamb ribs. If they are unavailable use some other sort of meat and bone combination.
Sear the ribs
Add some thyme and a little butter
Add half and onion and a head of garlic cut in half.
Deglaze with red wine and reduce by half
Add beef stock to cover and simmer for a few hours
Mount with butter just before service
Mushrooms and Melted Leeks
Cut mushrooms and let dry out on a towel overnight. Dry mushrooms make crispy mushrooms, and mushrooms should always be crispy. (I used crimini and chantrelles)
Working in small batches, start in hot oil and finish in cold butter
While they are crisping, slick your leeks thin. Make sure to impress your audience with amazing knife work.
Remove the mushrooms and in the same pan add leeks and a bunch of butter.
Cook low and slow until leeks are “melty”
Add a touch of cream and cook until it is all absorbed
Add the mushrooms back and incorporate