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Sous Vide Leg Of Lamb

Sous Vide Leg Of Lamb
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Learn how to perfectly cook a tender and flavorful sous vide leg of lamb with our easy-to-follow recipe. Impress your guests with this delicious dish!

Ingredients

Scale
  • 3–5 pounds (1.4–2.3 kg) boneless leg of lamb
  • 1 tbsp (15 ml) mustard seeds
  • 1 tbsp (15 ml) coriander
  • 1 tbsp (15 ml) cumin
  • 1 tsp (5 ml) peppercorns
  • 2 tsp (10 ml) kosher salt
  • 4 garlic cloves
  • Leaves of 1 rosemary sprig
  • Leaves of 2 thyme sprigs
  • 2 tbsp (30 ml) olive oil
  • Vegetable oil for searing
  • 1/4 cup (60 ml) chopped parsley
  • 1/2 tsp (2.5 ml) flaked sea salt
  • Juice of half a lemon
  • Zest of one lemon
  • 2 tbsp (30 ml) olive oil

Instructions

  1. Using your immersion circulator, set the water bath to 130 degrees F.
  2. Combine all ingredients except for the lamb and the elements for salsa verde in a food processor or crush them into a paste using a mortar and pestle.
  3. Generously sprinkle the leg of lamb with additional kosher salt on both sides. Position it with the fat side down (feel free to trim it if you wish) and use a sharp paring knife to score the top by making diagonal cuts in both directions.
  4. Spread the herb paste over the scored surface. Roll the lamb and fasten it with butcher’s twine.
  5. Seal the rolled lamb in a vacuum bag or place it in a large zipper-lock bag and expel all air. Immerse it in the preheated water bath and cook for 3 to 5 hours.
  6. Once cooked, take the lamb out of the water bath and bag. Use paper towels to dry the lamb thoroughly.
  7. Heat a cast iron skillet until it’s extremely hot, adding enough vegetable oil to coat the base. Brown the lamb on all sides until it achieves a golden crust.
  8. Allow the lamb to rest briefly on a cutting board. Prepare the salsa verde by combining all its ingredients, adjusting the seasoning to your taste.
  9. Remove the twine from the lamb and slice it into 1/2 inch pieces. Spoon the salsa verde over the slices before serving.

Notes

  • Toast mustard seeds, coriander, cumin, and peppercorns in a dry skillet for a bolder flavor paste. Pat the leg of lamb dry before searing for a crispy crust. Adjust lemon juice and zest in salsa verde to taste, and add herbs like mint or oregano for a unique twist.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-leg-of-lamb/