Good food can be surprisingly easy to prepare, especially if you have sous-vide equipment at your disposal. You could also make this with a regular oven though, but you’ll have to pay more attention to getting the meat cooked just right. Lamb is one of my favorite meats, with rack of lamb one of my favorite cuts. Leg of lamb can be cooked whole, but you can also cook a slice of leg of lamb as a steak. Here I am serving it with a red wine demi-glace sauce. Assuming that you already have the lamb demi-glace, there isn’t a whole lot to it. Just cook the meat sous-vide, sear it, and deglaze the pan to make the sauce. Here’s what I did.
2 leg of lamb steaks
1 clove garlic, chopped
1 bay leaf
120 ml (1/2 cup) of red wine, preferably the wine you will serve with the dish
60 ml (1/4 cup) lamb demi-glace (which is lamb stock, simmered down to a fraction of its original volume until thick and syrupy; I keep it frozen in cubes)
salt and freshly ground black pepper
This is good with many red wines. A lot of lamb is eaten in the Italian region of Abruzzo, and there the wine to drink with the lamb is Montepulciano di Abruzzo. We certainly enjoyed it with the lamb.