*This post was sponsored by FoodSaver. All opinions are my own. Thank you for supporting the brands that make Well Seasoned possible.
Ingredients for sous vide leg of lamb
I knew I wanted to serve the lamb in a Mediterranean rice bowl, so I kept that in mind when creating the marinade. You’ll need:
- kosher salt
- fresh rosemary
- fresh oregano
- black pepper
- red pepper flakes
- olive oil (I recommend extra virgin – you want as much flavor as possible getting into this lamb leg!)
What is sous vide cooking?
It may sound intimidating, but I promise it’s not. Sous vide cooking consists of sealing food in an airtight container, such as a FoodSaver vacuum sealed bag, removing all air, and cooking at a pre-determined temperature with a sous vide circulator.
It’s a more precise way of achieving perfectly cooked proteins. And the best part? You can throw your favorite marinades, herbs, spices, and sauces right into the bag. After marinating for a set period of time, the bags are added to a water bath, cooked slowly at the temperature you choose, and voila! A perfect medium-rare boneless leg of lamb, which until reverse searing is entirely hands off.
Forget second guessing whether your protein is cooked to the right temperature. The sous vide circulator will do all the hard work for you!
How to cook sous vide
Okay, first we need to get the protein and any flavorings sealed properly. For this, I turned to my FoodSaver Vacuum Sealer. Their bags come in a variety of sizes; choose the one that best fits your protein, place it inside the bag (along with any herbs, spices, sauce, etc.), then use the vacuum sealer to remove all air. Easy!
At this point, you can set the leg of lamb in the refrigerator for 8 hours, or up to overnight, to help the flavors meld before cooking.
Next, set your sous vide circulator to the desired temperature (more on this below), place the bag inside the water bath, set a time, and go on with your life. Could not be simpler.
Leg of lamb temperature
I prefer to eat and serve lamb medium-rare. That means the internal temperature on the thickest part of the lamb should register between 125F and 134F. To achieve this, I set my Anova sous vide circulator at 130F. When cooking sous vide, you can let the lamb cook for 2-6 hours.
For medium, set the temperature between 135F and 144F. I do not recommend serving it any more well done (or less done, for that matter), as the meat will become extremely tough.
Why you should reverse sear
Sous vide cooking is the most reliable way to achieve a perfect temperature. You set it, forget it, and come back to a beautifully cooked protein. But everyone knows that a perfectly seared steak or crispy-skinned piece of fish — or lamb! — is what we’re all after. When cooking sous vide, the only way to achieve that is by broiling at the end or reverse searing. My vote is for the reverse sear, as you can get that glorious golden brown color all the way around. And it takes only minutes!
What to serve with leg of lamb
The first thing that came to mind was a Mediterranean rice bowl! I love how prevalent lamb is in Mediterranean cuisine, so pairing it with things like tzatziki and cucumber salad was a no brainer. If you wanted to give this more of a Middle Eastern flare, you could instead serve this was hummus and babaganoush or creamy toum. For an amazing and foolproof toum recipe, check out this recipe by Cosette’s Kitchen!
Other serving suggestions: feta, pickled red onions, or even harissa mixed into the tzatziki would be great!
I am loving this. The warm lamb and rice with the creamy, cool tzatziki and cucumber salad? The crunch from the pomegranates? It all just works and I know you’re going to love it too.
If you make this Sous Vide Leg of Lamb, please let me know by leaving a review below!
Looking for more dinner recipes? Check out the following!
- Weeknight chicken milanese with fennel salad
- Crispy pan-seared salmon with lemon parmesan cream sauce
- Spicy crab pasta with lemon and capers
- Lamb meatballs
- Dinner party chicken
Sous Vide Leg Of Lamb
- 1 (5-6 lb) boneless leg of lamb
- ¼ cup kosher salt
- 3 cloves garlic minced
- 3 sprigs fresh rosemary
- 2 sprigs fresh oregano
- zest from 1 lemon
- ½ tsp freshly ground black pepper
- ½ tsp crushed red pepper flakes
- ½ cup extra virgin olive oil
- 3 Tbsp canola or vegetable oil
Optional for serving:
- white rice cooked
- cucumbers or cucumber salad mixed with yogurt, lemon juice, and minced garlic
- pomegranate seeds for crunch
- fresh oregano garnish
- fresh dill garnish
- lemon wedges for serving
Make the marinade
- Combine kosher salt, garlic, lemon zest, black pepper, red pepper flakes, and olive oil in a bowl, then whisk.
- When ready to cook, fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare leg of lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between: 135F and 144F. I set mine to 130F.
- Place sealed bag with boneless leg of lamb in the pot of water, then set a timer as soon as circulator reaches desired temperature. Cook lamb for 3-4 hours (or up to 6 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.
- Heat a large skillet over high heat. When very hot, add canola or vegetable oil. Sear lamb for 2-3 minutes on all sides, or until golden brown all around. Allow meat to rest for 5-10 minutes, then thinly slice.
- Serve sliced leg of lamb as is or with rice, tzatziki, cucumbers, pita, and lemon wedges in a Mediterranean bowl. Fresh herbs (dill, oregano, parsley, or mint) make a great garnish and add extra flavor. Additional toppings could include: pomegranate seeds, feta, pickled red onions, or harissa.
- To finish – Bring out the flavor of the cooked lamb by drizzling a high quality extra virgin olive oil and a few flakes of maldon sea salt right on top.