XO sauce crusted lamb leg, sous vide and grilled, served with white rice, baby bell pepper, shishito, mushroom, cumin, and a Korean chile mayo.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Thomas Foods International, Spiceology, and FOH.
Korean Chile Mayo
INGREDIENTS
- 1 cup Mayo
- 1 tbsp. Korean chile powder
- 2 ea. Garlic cloves
- 1 tsp. Ginger
METHOD
- In a mortar and pestle, form a paste and whip into the mayo.
Lamb Leg
INGREDIENTS
- 1 ea. Leg of lamb, butterflied
- 2 tbsp. Cumin
- 2 cups XO sauce
METHOD
- Rub the leg with cumin and xo sauce.
- Sous vide at 132 F for 3 hours.
- Finish on the grill until desired temperature. I suggest 135 – 145 F.
- Serve with Korean chile mayo, white rice and sauteed shisito, bell peppers, and mushrooms.
