14lbs LEG OF LAMB Sous Vide plus guacamole and hummus!

for today's Kirk I am cooking this beautiful 14 pounds leg of lamb I'm gonna throw in some Latin flavors and spices and see how it tastes so let's do it [Music] the first thing I did is open it up this leg of lamb is different from imported lambs domestic lambs here in the US are grain fed and most of the ones imported are grass fed and if you have not seen the difference between grass-fed and grain-fed I suggest you watch that video he will explain to you everything there is to know but the bottom line is that grain fed is a lot tastier and better and he has a lot more fat so for that reason I'm trimming a little bit of the fat of this lab I'm also removing this part of the meat for presentation purposes only once removed my butchering was done in my leg of lamb was ready [Music] [Laughter] [Music] the first thing I'd like to do is to score it and scoring those two things he helps my seasoning penetrate and when I'm searing he renders out the fat and I season it well with kosher salt and I was ready to prepare my marinade from our marinade today I'm using my pesto and mortar and if you don't have one this is the one I recommend now for our marinade remember exact amount in the description down below I started off with black pepper a little bit of extra kosher salt then I took some aluminum foil and we roasted some garlic you're welcome to do it directly into your oven I just gotta warn you that your entire house will smell like garlic so I definitely recommend you're doing it outside on your grill I roasted my garlotte at 350 degrees Fahrenheit for one hour once the one hour was elapsed I was rewarded with beautiful roasted garlic then I threw it right into my marinade mix then I added a little bit of chopped cilantro white onions and grind everything to a paste and to finish it off I added some freshly squeezed lime juice mixed it well and my marinade was done [Music] now there's left to do is rub it in my lack of lamb back it up and my leg of lamb is ready for Suvi I've also decided to do two sauces one of them is a simple Brazilian style guacamole and the only reason I call it Brazilian style is because I'm using Brazilian peppers I started off with four peppers some beautiful Mexican avocados now I definitely recommend this type of avocados the larger ones ours not as good as these little smaller ones I've tried in both and this one is my favorite then I meshed everything well and threw in a little bit of lime juice black pepper cilantro white onions and freshly diced tomatoes now mix it well and my guacamole was done for my second sauce it is hummus and it's very simple to make here's my take on throw in a little bit of black pepper sea salt grind it up to powder quizzing that leftover roasted garlic throw in a can of chickpeas without the juice a little bit of tahini paste finish it off with lime juice and mix it well if the consistency of your hummus is too dry just throw a little bit of the chickpeas juice and adjust it to your liking now mix it well and your hummus is done now back to our beautiful leg of lamb I'm cooking it at a hundred and thirty seven degrees Fahrenheit for 18 hours [Music] we got our leg off limb ready we are hungry let's take it out let's do it [Music] it smells incredible you know when you grind up your own spices everybody it is not the same thing it is much better when I opened what did you say Oh mom oh my stomach isn't it smells like heaven and like always everybody I'm gonna pet it dry real good so we can get a wonderful sear today I am using the slow and sear and the flamethrower together to make sure that I sear quick and still have that wonderful charcoal flavor that we love but I know it doesn't look that good right now right mama we'll watch this [Music] you [Music] alright we got a beautiful leg of lamb I did said that we're gonna sear with the flamethrower and also the slow and sear but man there was no need no need there was no need for the flamethrower anyway what do you think ninja I love a bow it look amazing I really want to grab that bone and run with it oh it smells like a champ smell good man enough talking let's cut it yeah yeah let's do it [Music] [Music] all right it looks incredible are you ready to try my friend that they look so juicy extra juicy welcome to sue Lee all right enough talking let's go for it you like that truster oh you got the crust I am going to get the juicy part oh it's just mom mom are just wind mMmmm you guys don't understand this smell girlfriend means that you try first Wow really good pretender the typical lamp thing that is like gamy no it's not game at all is um you know when you start chewing it gets a little it's different than bill it's one trying to say I don't know how to describe it it's freaking awesome it's amazing it's really good yeah exactly everybody you know regular lamb like a explained it on the video before it's kind of a little bit gamey but this is not a regular lamb this is domestic lamb it's not like imported lamb so everything is raised with grain fat and all that goodness that's why it is so incredible like nothing else we've tried before like the previous man I'm I turn you in for a treat my mouth you are in for a treat oh man get that inside part ninja try the inside part and I was different really different it's really tender it's really good I like it a lot Wow it's very hungry today he's even announced it before hello mom tender juicy flavorful without being the gamy taste I've been looking for it for this so long is it good well no talking no talking all right ninja you wanna try the bread and the guacamole this we're gonna make a Latin style hit on my friend there you go welcome all the guys guacamole I gotta tell you something about this welcome Ollie though you have to be careful because there's some Brazilian pepper in there you have to be careful it's kind of spicy I would recommend not to put it too much I don't care about that boom some homers look at that some sour cream this is like your medicines yeah this is like a fusion of Mexican with meteor is ten and enough talking go Fred that is that welcome Wally too spicy no not at all really good oh all right well I thought it was gonna be over part because let me tell you something guys that pepper that Brazilian pepper is something else that's why only perform so this is like a Mediterranean tackle it made it there onion back up yes Mediterranean taco everybody we're gonna go ahead and enjoy our lunch everybody this turned out fantastic it's a different take on a lamb I've done another one already you can check it on the card above there's two different types of recipes to me I prefer this one batter which one do you prefer mama I gotta continue eating anyway guys I hope you enjoyed this video if you're doing joy make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you're interested in anything I use everything is always on the description down below by the way this is Mao Mao's 2017 favorite recipe isn't it Momo not not recipe meet me yeah yeah the 2017 lamb was my most favorite let's see if it's gonna be this one this year mama I see we'll see see you on the next one everybody take it guys I've also made this spirit breath before and if you guys are interested on learning how to make it make sure you check it out it's very buttery and incredible with this lamb you agree no you don't want to talk you just want to eat and I don't blame him nobody's to talk the hood my mom all got upset because I totally grabbed the camera hey mom are hungry we'll see on the next one everybody take care bye bye

Channel: Sous Vide Everything

Views: 446,308

Rating: 4.9038944 out of 5

Keywords: leg of lamb, sous vide leg of lamb, how to cook lamb, lamb recipe, best lamb, easy lamb recipe, fast lamb, boneless lamb, grill lamb, smoking lamb, bbq lamb, large, big, roast, roasting lamb, holiday cook, holiday recipe, pierna de cordero, cordero, cordeiro

Id: xWd-DWYIt5Y

Length: 10min 11sec (611 seconds)

Published: Wed Mar 06 2019