Tender, Juicy Sous Vide Leg Of Lamb
If you've never cooked a sous vide a leg of lamb, get ready: it comes out rosy pink from edge to edge, impossibly juicy, and infused with garlic, lemon and rosemary. A gentle water bath does all the work, then a quick, sizzling sear builds a deeply golden crust. Slice it thin and pile it into Mediterranean rice bowls with tzatziki, crisp cucumbers, and warm pita. It's foolproof, it's a showstopper, and it frees up your oven for everything else.
Servings: 8 servings
Calories: 536kcal
Equipment
Ingredients
For the Lamb
- 1 (5-6 lb) boneless leg of lamb
- ¼ cup Kosher salt
- 3 cloves garlic, finely chopped
- 2 tsp lemon zest
- ½ tsp freshly ground black pepper
- ½ tsp crushed red pepper flakes
- ½ cup extra virgin olive oil
- 3 sprigs fresh rosemary
- 2 sprigs fresh oregano
- 3 Tbsp neutral oil
Serving Suggestions
- white rice, cooked
- tzatziki
- cucumbers or cucumber salad, mixed with yogurt, lemon juice, and minced garlic
- pomegranate seeds
- fresh oregano
- fresh dill
- lemon wedges
Instructions
- Make the marinade. Combine ¼ cup Kosher salt, chopped garlic, lemon zest, ½ tsp black pepper, ½ tsp red pepper flakes, and ½ cup olive oil in a bowl, then whisk.
- Marinate the lamb. Place lamb in a vacuum seal bag then pour the marinade on top and add 3 rosemary sprigs and 2 oregano springs. Use the vacuum sealer to remove all air from the bag, then place in a refrigerator for 8 hours or overnight.
- Prepare the sous vide circulator. 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 125°F (52°C) and 134°F (57°C). For medium, the internal temperature should be between: 135°F (57°C) and 144°F (62°C). I set mine to 130°F (54°C).
- Cook the lamb. 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.
- Sear before serving. Heat a large skillet over high heat. When very hot, add 3 Tbsp 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 with garnishes. Serve sliced leg of lamb as is or with rice, tzatziki, cucumbers, pita, and lemon wedges. 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.
Notes
- Make-ahead: Cook the lamb sous vide up to 3 days ahead. Chill the sealed bag in an ice bath, then refrigerate. Rewarm in a 130°F water bath for about 1 hour, then dry and sear.
- Storage: Refrigerate sliced leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
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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