Smeg Delta T Recipe: Roast Leg of Lamb using Delta T

Take advantage of new cooking technology to get the texture of slow cooked meat but with a medium rare result by using Delta T in the Smeg Galileo Ovens.

METHOD

1. Rub lamb leg with olive oil and salt and seed mustard (optional)
2. With a sharp knife make several small slits through the fat into the meat.
3. Poke small sprigs of rosemary and garlic cloves into the cuts in the meat.
4. Nestle the lamb leg on a bed of rosemary in a roasting tray
5. Insert the meat probe into the thickest part of the meat, away from the bone.
6. Insert the other end of the probe into the oven.
7. Set the oven to Humidify, Circulaire, 3 bursts of steam. Do not set an oven temperature or time. 
8. Press the probe icon and set the probe to your desired temperature. (Rare 52-57, Medium rare 57-62, Medium 62-70)
9. Press the Delta T icon and choose your desired cooking speed - slow medium or fast. (Exact cooking time will depend on the initial temperature of the meat and the size of the joint. A 2kg Leg of lamb  took 3.5 hours on medium) 
10. Add water as instructed by the oven.
11. When Lamb is cooked, you can maintain the internal temperature of the meat by choosing Steam > Sous Vide> and enter the temperature of the meat you chose in step 8.  You can let the oven  maintain this until you are ready to eat.
12. Just before you are ready to eat, Set the oven to Traditional> Grill> 250C and cook until the meat starts to brown. 
13. Serve - You do not need to rest the meat with this method of cooking.