|Very hot grill|
So here is how it's done. You'll thank me.
1 leg of lamb cubed
1 tablespoons garlic powder
1 tablespoon of salt
1 tablespoon paprika
Good glug of olive oil
Seal the sous vide bag cook at 130 for about 12 hours
Remove meat and drain juices. Place in large bowl and toss with 1 tablespoons of oregano, salt and pepper to taste, a few tablespoons of olive oil and a few chunky onions. Heat grill to very hot (600) and drop meat and veggies into a grilling basket. Toss frequently, move away from flames until desired color is achieved. Using tongs, remove to a clean bowl. So tender and yummy.
Yes I know it's nine in the morning.
PS...the reviews are in. Mackenzie says not to lose the recipe or technique. I have to agree, best lamb ever.