Experiment #4: semi-boneless leg of lamb

[Scott Mark]

aiki wrote:

quote :

So you’re leaving us in the lurch, eh?

I hope not. I mean – I do plan to let everyone know how the lamb comes out (tomorrow).

But – I’m not planning to invite all y’all for the meal, if that’s what you mean.

Tonight is sous-vide freezer-aged (har!) pork tenderloins. I know it’s not the focus of drybagsteak, but sous vide is such a huge win when cooking beef that I urge all of you to try it.

And the lamb leg is in the water bath for tomorrow.

[Barry]

OK, you win. We were packing our bags ready to appear at dinner time. It’s back to the wait for the ribeye to finish here……

[Scott Mark]

Very simply put – it was incredible. Leg of lamb can be kinda chewy- this was melt-in-the-mouth tender. Bursting with flavor. Moist – didn’t need any sauce or mint jelly or anything.

2 1/2 weeks of aging, 48 hours sous vide at 131.1 degrees F, and a result every bit as good as loin or even tenderloin, and I’m guessing but I’d say probably a third the cost.

Result of experiment #4: resounding thumbs up. Give this one a try if you like lamb.

[Barry]

We do like lamb. Usually, I marinade for 48 hours then throw on the grill. I will dry age the next one. Not into sous vide (yet), but I think the dry age will really enhance the flavor.
Glad that your experiment was a very tasty success!

[Barry]

Toasty, after reading more on sous vide, I ordered the Sous Vide Supreme. You folks are creating a “monster” here. It’s all good, though. Thanks for such good advice.

[Scott Mark]

And today a boneless leg of lamb from Sam’s club went in for aging. So now I’ve got four bags aging, and one more (ribeye) that is complete and ready to be steaked.

I’ve got a top sirloin (split into two bags, one for the rump cover and one for the rest of it), a strip loin, and a boneless leg of lamb.

At first I was skittish about it, because it’s been “opened” – but the “cook or freeze by” date is a month from now, so I assume they don’t expect much in the way of bacteria growth. I pulled the netting off the leg and I’m depending on the vacuum to hold things together.

Toasty

[Barry]

That really sounds good. Hope all comes out well. How do you plan to cook the leg of lamb after aging

[Scott Mark]

I’m going to do it the same as the last one – 48 hours at 131 in the sous-vide hot-tub.

hopefully I’ll get this one sampled in time to start another one for Passover

[Barry]

Enjoy! It’s hard to believe it’s almost that time.
We got a card to Restaurant Depot and they have Australian lamb. It seems there is a flavor difference between Australian and New Zealand. Will try Australian this year and hope my wife likes it!

[Ron Pratt]

LOL – serious question here…I’ve only had lamb twice in my life, once as a kid and then at an expensive Greek restaurant in Chicago about 20 years ago. To be blunt I’m not sure I want to waste a bag or my money for aging lamb. Do you guys have a sure fire recipe OR even better yet tell me what lamb dish to order at a fine restaurant to change my opinion. Thanks in advance, Ron

[Scott Mark]

I treat lamb like I’d treat beef steak — simple preparation, some salt and pepper, and do not overcook!

At a restaurant – I would recommend the rack of lamb, although there was one memorable occasion when even this cut couldn’t withstand the mishandling of the kitchen staff…

Lamb has thicker coating surrounding the muscle groups. I think this is where lanolin comes from. It is not good eats, and must be removed before cooking. I went to a restaurant where it was not removed before cooking, and the flavor melted into the lean and totally ruined the dish.

Good lamb is great stuff. In the early years of our marriage, we used to get a 4H lamb every year or two.

Best of luck. Done correctly, lamb is a real treat. Our Sam’s club carries lamb porterhouses and it’s an indulgence to pick up a pack when I’m there. And just grill briefly and serve simply.

[Barry]

This has served us well, but not our original recipe:
Marinade:
1/2 tsp saffron threads
2 cups plain yogurt
1/2 cup lemon juice
1 finely chopped onion
6-8 cloves of garlic crushed
2 tbsp ground black pepper
2 tbsp orange zest

Mix and marinate for 24-48 hours, then grill to your liking. Enjoy!

[Author]

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