Best Sous Vide Leg of Lamb Recipe
Sous Vide Leg of Lamb is super tender and full of rosemary and garlic flavors! The sous vide technique allows you to make the most delicious lamb that tastes even better than the lamb you’ve eaten at your favorite restaurant. You can use both boneless or bone-in leg of lamb for this recipe.
Servings: 6
Ingredients
- 5-6 pounds leg of lamb boneless
- 2 tablespoons minced garlic
- 4 teaspoons chopped fresh rosemary
- salt to taste
- ground black pepper to taste
- 2 tablespoons lemon juice
- 4 tablespoons olive oil divided
Instructions
- Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness*.
- Season the lamb: In a medium bowl, whisk together garlic, rosemary, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Rub the seasoning into the meat thoroughly.
- Vacuum seal the meat: Place the seasoned lamb in a zip-loc bag. Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Cover with foil to minimize water evaporation.
- Sous vide leg of lamb: Place the bag in the sous vide water bath and cook for about 8-10 hours. Once the timer goes off, remove the bag from the water bath.
- Sear the lamb: Remove the lamb from the bag and use paper towels to wipe off any extra moisture.
- Place a skillet on medium-high heat and add 2 tablespoons of oil. Once the oil is smoking hot, add the lamb and sear for about 2 minutes per side until nicely browned. (You can also add some rosemary sprigs if preferred).
- Transfer the lamb to a cutting board, cover it with foil and let it rest for 5 minutes before serving.
Notes
- 135°F is our favorite doneness for lamb that’s super tender and juicy. Temperatures between 125°F to 134°F will produce medium-rare doneness. Temperatures below 125°F, will result in very rare and almost raw tasting meat.