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sous vide leg of lamb over rice with pita and cucumber salad
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5 from 2 votes

Sous Vide Leg Of Lamb

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!
Prep Time15 mins
Cook Time10 mins
Sous Vide Cook Time4 hrs
Total Time4 hrs 25 mins
Course: Dinner
Cuisine: Mediterranean
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
Servings: 8 servings
Calories: 536kcal
Author: Ari Laing


  • 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
  • tzatziki
  • 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.
    marinade for sous vide leg of lamb

Prepare lamb

  • 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.

Cook lamb

  • 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.
    leg of lamb in a sous vide bath
  • 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.
    seared sliced leg of lamb on a cutting board

To serve

  • 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.
    sous vide lamb mediterranean rice bowl


  • 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. 


Serving: 2slices lamb | Calories: 536kcal | Carbohydrates: 0.6g | Protein: 70.8g | Fat: 26g | Saturated Fat: 7.7g | Cholesterol: 198mg | Sodium: 598mg | Fiber: 0.1g
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