A great way to cook a whole leg of lamb is to roast it in the oven with anchovies, garlic and rosemary. I wanted to cook the lamb sous-vide instead so it would be more tender and juicy, and just a portion of the leg as I was feeding only a small crowd. To flavor more of the lamb and not just the outside, I decided to butterfly it and make a roulade. This worked very well. The lamb was perfectly cooked with just the right balance between meat and seasoning. Here’s what I did…
300 grams (.66 lb) deboned leg of lamb
3 anchovy fillets
1/2 Tbsp minced rosemary (needles only)
1/2 Tbsp minced garlic (about 1 clove)
salt and freshly ground black pepper
extra virgin olive oil
80 ml (1/3 cup) reduced lamb stock
120 ml (1/2 cup) red wine
Cook sous-vide at 55ºC/131ºF for 3 to 5 hours. This is convenient for a dinner party, as you can prepare everything up to here and the timing of when you take the meat out of the sous-vide is not critical at all.
Deglaze the pan with 120 ml (1/2 cup) of red wine. The wine that you will be drinking with the lamb would be a good choice. Use a wooden spatula to scrape along the bottom of the pan, to include any nice browned bits from browning the meat for maximum flavor.
We enjoyed this with a nice nero d’avola from Sicily. Another full-bodied red that can handle the seasoning would work too.
Veal piccata is quick and easy to prepare, but has lots of flavor. You could also prepare it with chicken, turkey or pork.