Sous Vide Leg of Lamb Recipe

Ingredients:

1 leg of lamb (about 4-6 pounds)

4-6 cloves of garlic, minced

2-3 sprigs of fresh rosemary

2-3 sprigs of fresh thyme

2 tablespoons olive oil

Salt and pepper, to taste

Optional: 1 tablespoon Dijon mustard or 1 tablespoon balsamic vinegar for extra flavor

Equipment:

Sous vide immersion circulator

Large pot or sous vide container

Vacuum-sealable bags or resealable freezer bags

Skillet for searing (optional)

Instructions:

Prepare the Sous Vide Bath:

Fill a large pot or sous vide container with water and attach your immersion circulator. Set the temperature to 131°F (55°C) for medium-rare, or adjust according to your desired doneness (for medium, set to 140°F/60°C).

Season the Lamb:

Pat the leg of lamb dry with paper towels. This helps to achieve a better sear later.

Rub the lamb with olive oil, minced garlic, salt, and pepper. If using, spread the Dijon mustard or balsamic vinegar over the meat.

Place the rosemary and thyme on top of the lamb.

Vacuum Seal the Lamb:

Place the seasoned leg of lamb into a vacuum-sealable bag. If using a resealable freezer bag, use the water displacement method to remove as much air as possible.

Seal the bag tightly.

Sous Vide the Lamb:

Submerge the bag in the preheated water bath. Ensure that the entire piece of meat is submerged.

Cook for 24 to 36 hours. The longer cooking time will make the meat more tender, but even 24 hours will yield excellent results.

Finish and Sear the Lamb:

After the sous vide cooking is complete, remove the bag from the water bath and take the lamb out of the bag. Pat it dry with paper towels.

To develop a nice crust, heat a skillet over high heat and add a little olive oil. Once hot, sear the lamb on all sides for about 1-2 minutes per side until browned.

Rest and Serve:

Let the lamb rest for about 10 minutes before slicing. This allows the juices to redistribute.

Slice against the grain and serve with your choice of sides. The lamb pairs well with roasted vegetables, potatoes, or a fresh salad.

Tips:

Herbs and Spices: Feel free to customize the herbs and spices to your preference. Mint, oregano, and cumin can also work well with lamb.

Sauce: Consider making a sauce or gravy with pan drippings to serve over the lamb.

Storage: If you have leftovers, the sous vide method allows for easy storage in the fridge. Just reheat gently in the sous vide bath or pan.

Enjoy your perfectly cooked sous vide leg of lamb!