Description
This Sous Vide Boneless Leg of Lamb recipe delivers a tender, juicy, and flavorful main course perfect for special occasions or a luxurious Sunday dinner. Using sous vide cooking ensures perfectly even doneness, while aromatic spices, fresh herbs, and a vibrant salsa verde elevate the dish with delicious complexity.
Ingredients
Scale
Lamb and Spice Paste
- 3-5 pound boneless leg of lamb
- 1 tbsp mustard seeds
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tsp peppercorns
- 2 tsp kosher salt
- 4 garlic cloves
- Leaves of 1 rosemary sprig
- Leaves of 2 thyme sprigs
- 2 tbsp olive oil
For Searing and Finishing
- Ghee or butter for searing
Salsa Verde
- 1/4 cup chopped parsley
- 1/2 tsp flaked sea salt
- Juice of half a lemon
- Zest of one lemon
- 2 tbsp olive oil
Instructions
- Preheat Water Bath: Using your immersion circulator, preheat the water bath to 130 degrees Fahrenheit for precise sous vide cooking.
- Prepare Spice Paste: Add mustard seeds, coriander, cumin, peppercorns, kosher salt, garlic cloves, rosemary, thyme, and olive oil into a food processor or use a mortar and pestle to grind them into a fragrant paste.
- Season Leg of Lamb: Liberally season the boneless leg of lamb on both sides with additional kosher salt. Place it with the fat cap side down and score the top in a diagonal crosshatch pattern using a sharp paring knife.
- Apply Herb Paste and Roll: Rub the prepared herb paste thoroughly over the scored side of the lamb. Roll the leg up tightly and secure it with butcher’s twine to maintain shape during cooking.
- Vacuum Seal: Vacuum seal the rolled leg of lamb using a vacuum bag or place it in a gallon-sized zipper top bag and remove all the air to ensure full water contact during sous vide cooking.
- Sous Vide Cook: Submerge the sealed lamb into the preheated water bath and cook for 3 to 5 hours to achieve tender, evenly cooked meat.
- Remove and Dry: After cooking, carefully remove the lamb from the bag and pat it as dry as possible using paper towels to prepare for searing.
- Sear the Lamb: Heat a cast iron skillet until extremely hot. Add enough ghee or butter to coat the pan and sear the lamb on all sides until a golden-brown crust forms, adding depth of flavor.
- Rest the Meat: Let the lamb rest briefly on a cutting board to allow juices to redistribute, ensuring moist slices.
- Prepare Salsa Verde: Mix together chopped parsley, flaked sea salt, lemon juice, lemon zest, and olive oil to create a fresh, vibrant salsa verde. Adjust seasoning to taste.
- Slice and Serve: Remove the butcher’s twine, slice the lamb into 1/2 inch pieces, top with salsa verde, and serve immediately for a delicious, elegant meal.
Notes
- Use boneless leg of lamb that is butterflied for the best sous vide results and ease of rolling.
- Scoring the fat helps the flavors penetrate better and crisps up nicely when seared.
- Searing on a very hot cast iron skillet with ghee or butter adds a perfect crust and richer flavor.
- Adjust the herb and spice paste to your own preference to customize flavor profiles.
- Ensure the bag is fully submerged in the water bath and properly sealed to prevent water from entering the bag.
Nutrition
- Serving Size: 1 serving
- Calories: 142 kcal
- Sugar: 1 g
- Sodium: 531 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 46 mg
