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XO Sauce Crusted Lamb Leg

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
  1. 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
  1. Rub the leg with cumin and xo sauce.
  2. Sous vide at 132 F for 3 hours.
  3. Finish on the grill until desired temperature. I suggest 135 – 145 F.
  4. Serve with Korean chile mayo, white rice and sauteed shisito, bell peppers, and mushrooms.