Simple sous vide leg of lamb is cooked slowly in a water bath until reaching the perfect medium-rare. After a quick sear, the lamb roast is sliced and served in a Mediterranean rice bowl with cucumber salad, tzatziki, and warm pita bread. Ultimate luxury!
Sous Vide Cook Time4hrs
Keyword: boneless leg of lamb, how to cook leg of lamb, how to sous vide leg of lamb, sous vide cooking, sous vide lamb, temperature for lamb
Author: ari | well seasoned
1(5-6 lb) boneless leg of lamb
3sprigs fresh rosemary
2sprigs fresh oregano
zest from 1 lemon
½tspfreshly ground black pepper
½tspcrushed red pepper flakes
½cupextra virgin olive oil
3Tbspcanola or vegetable oil
Optional for serving:
cucumbers or cucumber saladmixed with yogurt, lemon juice, and minced garlic
pomegranate seedsfor crunch
lemon wedgesfor serving
Make the marinade
Combine kosher salt, garlic, lemon zest, black pepper, red pepper flakes, and olive oil in a bowl, then whisk.
Place lamb in a FoodSaver bag, then pour marinade and fresh rosemary and oregano on top. Use the FoodSaver vacuum sealer to remove air from bag, then place in a refrigerator for 8 hours or overnight.
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.