Spicy lamb leg with chimichurri sauce
377 40 минут 10 порции
I used the technology of the su, but can be cooked in the oven - the recommendations below. Meat, poultry, fish and vegetables cooked to perfection, at the optimum temperature that gives us the technology su. This recipe lamb leg with spices I took from the website Serious Eats. The meat turned out pink, tender and juicy. This delicious lamb shank I have ever tasted - thank you Serious Eats for the recipe. Interesting selection of spices, combined with a pretty original version of the sauce, Chimichurri and taste of juicy lamb, forming a unique bouquet. In the field "Cooking Time" indicates the time spent on preparation and sauce. When lamb leg is cooked in su and doesn't require attention - are not included because, while this is happening, you can do other dishes - salads, side dishes, snacks, etc.
Ingredients for Spicy lamb leg with chimichurri sauce
- Leg of lamb - 2.5 kg
- Olive oil
- Zira - 8 g
- Salt - to taste
- Black pepper - to taste
- Mint - 30 g
- Cilantro - 30 g
- Shallots - 1 piece
- Garlic - 3 tooth.
- Peppers red hot chilli - 1 piece
- Vinegar - 15 ml
- Mustard seeds - 12 g
- Thyme - 1 tsp.
- Red sweet pepper - 1/2 PCs
- Sugar - 1 tsp.
Step by step instruction of cooking Spicy lamb leg with chimichurri sauce
Heat the olive oil for frying (Extra Light Tasting) in a small pan on 3/4 of the maximum heating. Add cumin seeds (Zira), thyme and mustard seeds. Fry stirring constantly for 30 seconds - 60 - to the characteristic aroma
Put the roasted cumin and mustard in a bowl. Generously add salt and freshly ground black pepper. The marinade should be very salty, the salt was absorbed in the thick layer of meat.
Prepare a 1-gallon ziploc bag. Turns inside out to 1/4 - to not spoil the zipper when we put the meat on.
If cooking in the oven - this step is omitted
Prepare 4 pieces of harsh thread, 1 meter long each
Expandable leg of lamb and laid it flat. If you want - cut in thick places, to make it more flat. Lay off half the roasted cumin seeds and mustard in a separate bowl (for later), and the remainder of the lubricated leg of lamb from the inside
Put the leg in a bag and sealed, leaving 4 - 5 cm unsealed for air outlet.
For the oven, this step is skipped.
Preheat sous View to 58° C, dip package with a foot in the water, keeping the neck above water and give water to squeeze out the air. Sealed package, fasten clothespins on the wall of the pan with su View of the thermostat - so that the neck of the bag was above the water. Watch to sufficient water (1 - 2cm) above the top of the meat. Close the pan with cling film on top - that the water does not evaporate and cook for 6 hours.
For the oven - heat it to the minimum temperature, but not less than 58° C. Wrap the leg in foil, put on a baking sheet and put in oven. Periodically check the internal temperature of the meat. After it reaches 58° C (several hours), cook another 30 minutes - 40.
Prepare the chimichurri sauce. Cut shallots and a cube of 2 mm and mix with the set aside, fried cumin seeds (Jeera), thyme and mustard seeds.
Neubaum mint finely and add to the sauce
Finely neubaum cilantro with stems and add to the sauce
Red sweet pepper cut into 2 mm cubes and add to the sauce
Peel the garlic, finely neubaum and add to the sauce
Hot pepper cut very finely and add to the sauce. Added in small portions, stir each time and try not to overdo it with the sharpness. Add Extra Virgin olive oil. Sprinkle with salt and pepper (freshly ground pepper) to taste. Add vinegar and sugar - check the balance of salt, sugar and acid, if necessary adjust
When the meat is ready, cut it into slices
Serve with mashed potatoes or other favorite garnish. The sauce is served in a separate gravy boat - so everyone put on desire.