I've been experimenting with lamb and sous vide recently. Last week I SV some American choice lamb loin chops in sheep's dip at 131 for 2 hrs. Instead of marinating them as the recipe calls for I just threw them in the bag and cooked them in it. Then I poured a little oil in the pan and some of the marinade from the bag and seared them.
They were pretty good but I prefer them on the grill. They were perfectly cooked just didn't have that grill flavor.
Last night I did a boneless new Zealand leg of lamb in the dollys wet rub. I trimmed it pretty good, tied it up, and cooked it in the bag at 131 for 24 hrs. Then I seared it with the SnS. It turned out awesome. I fed it to 10 people and it was a real crowd pleaser. My 3 year old even liked it!
They were pretty good but I prefer them on the grill. They were perfectly cooked just didn't have that grill flavor.
Last night I did a boneless new Zealand leg of lamb in the dollys wet rub. I trimmed it pretty good, tied it up, and cooked it in the bag at 131 for 24 hrs. Then I seared it with the SnS. It turned out awesome. I fed it to 10 people and it was a real crowd pleaser. My 3 year old even liked it!
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