Sous Vide Leg of Lamb with a Wild Mushroom Horseradish Glaze
Ingredients - Lamb:
- 4-5 pounds leg of lamb, boneless
- Kosher salt and freshly ground black pepper
- SEARED Wild Mushroom Spice Blend
- Wild Mushroom Roasted Garlic Glaze, see recipe below
Instructions - Lamb:
- Preheat your VacMaster SV1, SV5, or SV10 Sous Vide Immersion Circulator to 55C/133F.
- Place the boneless lamb leg on your work surface and if necessary using kitchen shears or a thin bladed knife remove the netting or twine from the lamb.
- Unroll the leg so you have one flat piece of lamb.
- Trim and discard any extraneous fat and using a few cuts butterfly the leg to even out the meat.
- Leave the leg whole or cut up into 3 similar sized pieces.
- Place the lamb in a suitable sized VacMaster Vacuumed Seal bag(s) and make sure the meat is laying flat.
- Using a VacMaster Vacuum Sealer or suction machine, vacuum seal the lamb.
- Gently submerge the vacuum packaged lamb in the water bath and cook for 6-8 hours.
- When ready to serve, remove lamb from bag and carefully pat dry with paper towels.
- Preheat the oven to broil.
- Place the lamb on a baking sheet fitted with a cooking rack and liberally dust all sides with the SEARED Wild Mushroom Spice blend rub as needed.
- Then using a pastry brush or similar brush, heavy coat the surface of the lamb with the SEARED Wild Mushroom Spice glaze, see recipe below.
- Place the lamb closest to the broiling element as possible.
- Carefully glaze the surface of the lamb until well browned.
- Using tongs, flip the lamb and repeat with the glaze and brown.
- Remove the lamb from the oven and serve immediately with remaining glaze on the side.
SEARED Wild Mushroom Glaze with Horseradish
Ingredients - Glaze:
- 1/4 cup SEARED Wild Mushroom Spice Blend
- 1 cup maple sugar
- 1/4 cup Fresh Prepared Horseradish, see recipe or favorite commercial brand, drained well
- 1/2 cup apple cider vinegar
- 2 teaspoons hot pepper sauce, Frank's red hot or similar
- 1 teaspoons salt, kosher
Instructions - Glaze:
- Preheat the VacMaster SV1 to 85c/185F.
- Using an appropriate sized VacMaster Vacuumed Seal bag(s) and utilizing the VacMaster Stainless Steel Pouch Stand, add all of the ingredients to the bag and using a VacMaster Chamber Vacuum Sealer, seal the glaze.
- After sealing, agitate the bag to roughly mix the ingredients together.
- Gently place the bag in the water bath of the SV1, SV5, or SV10 and cook for 30 minutes or up to one hour.
- During the cooking carefully agitate the bag a few times to combine ingredients.
- Remove from the water and use as needed.
- You can also serve it as a dipping sauce, warm, at table side.
- Makes about 1 1/2 cups.
Sous Vide Fresh Prepared Horseradish
Ingredients - Horseradish:
- Ingredients for about 3 cups
- 1 pound peeled, cubed fresh horseradish root
- cold water as needed (about 3/4 - 1 cup total)
- 1 1/2 teaspoons kosher salt
- 1/3 cup white distilled vinegar
Directions - Horseradish:
- Using a vegetable peeler or similar, thoroughly peel the horseradish root and trim the ends.
- Cube the peeled horseradish into approximately 1/2 inch pieces
- Using a food processor fitted with the chopping blade or a heavy-duty blender grind the root adding water as necessary to get the mixture fine enough.
- At this point the fumes produced from the ground horseradish are very intense, and can cause discomfort to your eyes and nose if you’re not in a well-ventilated space, be very careful not to directly inhale the fumes.
- Once your horseradish has been ground finely, add the salt and the vinegar.
- Adding the vinegar immediately after grinding will produced the mildest version, the longer you wait the hotter the horseradish will become like to wait two or three minutes before adding the salt and vinegar.
- Process for a minute or so to completely disperse the vinegar and salt adding any water as you feel necessary, until the horseradish is smooth, creamy.
- Use immediately or vacuum pack for storage
- Intensely hot, and aromatic
Prepared horseradish meaning simply ground root simply seasoned with a bit of salt and vinegar is a culinary icon of the kitchen. Intensely hot, and aromatic it’s even better if you prepare it yourself.
It doesn’t take long and couldn’t be simpler but be warned the fumes from processing the root are intense and can cause extreme discomfort if you not in a well ventilated area and not directly inhaling the fumes. I know it sounds ominous but its true but it’s also well worth it!