Roast Leg of Lamb - Some Cooking notes

Saturday, December 15, 2018

It is the most wonderful time of the year for roasting meats.

Our ovens will be doing heavy duty. Lamb, beef, chicken or turkey, the holy grail is to get the meat cooked just right. An overcooked piece of meat is considered disastrous and is to be avoided. It is not well done if it is well done. The whole idea of poking thermometers in and fussing around is to ensure a perfect outcome.

If you are fortunate, as some of us are, having Sous Vide appliances will make a huge difference. Getting the meats to the right temperature, flavour and texture is also made easier with these precision tools. And it will introduce a level of convenience as SV is largely unattended cooking.

I roast some legs of lamb recently for a staff party. I found the detailed tips at Chef Steps very helpful, one of my favourite go-to sites for SV cooking. I was intrigued by the 55˚C-24h method as I usually use 60˚C-8h for my roast lambs. So, why not try something new?

I used Anova for heavier duty SV cooking and so the two legs of lambs went into the cooler box for an onsen bath of 55˚ for 24 hours. The result is a buttery pinkish meat: perfect for lamb roast.

Then I made a rub made from mints leaves, rosemary leaves, black pepper, garlic, black mustards seeds, salt and mustard sauce. Pound or blend, up to you. I scored the meat and stuff the rub into the openings. If you check Chef Stepsyou will see that I made some adaptation.

Then it went into the pre-heated oven for a quick 5 minute sear at 250˚C. I should add that using a blow torch will be more convenient and afford better control as while charring the surface, you don't want to over cook the meat. It also allows for ala minute heating just before you serve.

Another way is to pan seared the SV-cooked lamb to add the browning. Then use the same oil to briefly heat the rub mixture to release the flavours. After that, rub it all over the lamb. There are different ways to get the same end result.

This is how it looks after it was SV cooked, scored and rubbed before going into the oven for a quick sear. 
It is best to serve the lamb warm. As the rub is already flavourful, no sauce is needed. However, a good mint sauce makes a good companion.

There are some diners who feel queasy eating pink lamb meat. I find it interesting to note that they will have no qualms with the same colour in ham. We know that it is psychological and has to do with familiarity.

Check out my other posts on Christmas Cooking.

Happy cooking meats to perfection this season. And never forget the "reason for the season"!

God's richest blessing be with you and may you know the love He has for you through our Lord Jesus Christ.

Served on a wooden board. 

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