What Are You Cooking Sous Vide Today? (Part 3)

[TdeV]

In the freezer is a leg of lamb which was sous vided without spices.

I'm wondering about how to add flavouring to this meat. Can I give it a spice rub when defrosted? Or marinate it?

Or am I limited to making a good sauce?

 

[rotuts]

@TdeV

 

if its cooked to your liking

 

give it a good sauce.

 

if patted dry , maybe a char w a torch.

 

if you brown it  you might over cook it.

 

 

[billyhill]

1 hour ago, TdeV said:

In the freezer is a leg of lamb which was sous vided without spices.

I'm wondering about how to add flavouring to this meat. Can I give it a spice rub when defrosted? Or marinate it?

Or am I limited to making a good sauce?

 

Maybe not the most conventional path, but I chopped some up  and combined it with Dianne Kennedy's chili colorado sauce and made nacho's for the kids. Enchilada's would work. I lean toward saucing it.