So my family is pretty much the small version of My Big Fat Greek Wedding and seeing as part 2 just came out, I decided I'd make an entire lamb leg! (I found 2.5 gallon hefty bags that worked rather well...but always double bag!)
My brother also got me "The Smoking Gun" for my birthday so it was perfectly set for a smoked lamb leg!
Lamb Leg (Bone-in)
-8hr SV at 55C.
-Score meat.
-Maldon salt, pepper, garlic powder rub.
-"The Smoking Gun" Applewood Smoked olive oil/balsamic vinegar glaze (Shake really well)
-Rosemary & Thyme aromatics in SV bag.
-One hit of "The Smoking Gun" Applewood Smoke in SV bag.
-Searzall pre-sear.
-Searzall post-sear.
Sides
-Pickles!!
-Rice
-Microgreens
Greek Yogurt
-One gallon of skim milk.
-Slowly raise to 85C (185F) on stove top.
-Quickly plunge into ice bath until ~43.33C (110F)
-Add yogurt starter (I use a pint of non-fat Fage yogurt)
-Place lid on pot, wrap in sleeping bag or blanket, and stick in a warm corner for 8hrs.
-Drain overnight to remove the whey protein liquid. (Store to make cheese!)
Tzatziki
-Use your yogurt.
-Add minced clove of garlic.
-Add minced cucumber.
-Salt.
-Olive oil.
-Yum.
It was amazingly delicious. Tender. Juicy. The balsamic vinegar and smoke really had a good way of keeping the gamey taste down.
