Sous Vide Leg of Lamb with Rosemary and Garlic

Perfectly cooked every time with tons of flavor make this recipe a lamb lovers dream

Sous Vide Leg Of Lamb Featured

Sous vide leg of lamb is an easy and delicious way to cook lamb.

What makes this sous vide leg of lamb recipe so delicious is how the long cooking time and low temperature gives the roast time to develop its flavor while giving it a soft, supple texture.

If you love the bright herb flavors from rosemary and thyme and lamb so tender you can almost cut it with a fork this recipe is for you.

How to Sous Vide a Lamb Roast

This is the type of dish where sous vide stands out as a cooking method, creating a dish that would be almost impossible to make using other cooking methods.

One big advantage to cooking roasts sous vide is how it locks the juices and flavors in well cooking it long enough to break down the connective tissue in the roast, making it unbelievably tender and juicy. If you’re new to sous vide or would like to learn more read our guide to getting started.

We recommend using a boneless roast in the 3 to 5 pound range that has been butterflied, which is how we usually see them in grocery stores and butcher shops. Butterflying a leg of lamb is pretty easy to do if you’re good with a knife; it’s also something most butchers are happy to do for you.

The advantage to using a boneless vs. bone-in leg is boneless allows you to spread the herbs on the inside of the leg, flavoring the whole thing instead of just the outside, while also making it easier to slice at the end creating a beautiful presentation.

Lamb With Herbs

Spread the herb mixture on the inside of the leg

The herb mixture in this recipe gets its Mediterranean flavors from the rosemary, thyme, and garlic. To deepen the lamb’s flavors and bring some contrast to the brightness of the herbs, we add a touch of smoked paprika.

Once the herb mixture has been spread on the lamb, you have the choice of rolling the leg up and trussing it or cooking it as one long piece. If the lamb is being served as a roast, we recommend trussing it, that way it comes to the table looking like a roast. The spiral of herbs in the center look stunning and make the dish look harder to make than it is.

To truss the lamb roll the leg up from one side and slip three or four pieces of kitchen twine underneath it. Starting from one end pull the string tight enough to hold the roast together but not so tight that they cut into the lamb.

Trussed Leg Of Lamb

To truss, the lamb slide the string underneath and tie it on top

If the lamb is going to be pulled or sliced into smaller pieces for gyros or bowls, then go ahead and skip the trussing step.

The temperature and time we recommend for cooking a sous vide boneless leg of lamb is 134℉ for 6 to 8 hours. Using this time and temperature combination the lamb will turn out medium-rare, taste delicious, and have a supple texture.

If you prefer lamb cooked more rare set the temperature between 130℉ to 132℉, for a roast cooked to a medium level of doneness use 138℉ to 142℉. Since it is being cooked sous vide, the amount of cooking time does not need to be adjusted.

During our testing, we cooked legs anywhere between 5 and 12 hours. On the shorter end, the texture of the lamb made it taste like it wasn’t fully cooked, even though it was, and when it was cooked for more than 12 hours, the lamb started to break down giving it a mealy texture.

Finishing the Lamb

The three most common ways to finish lamb cooked this way are on the grill, in a pan, or the oven.

To finish the lamb on the grill set the temperature to medium and grill the lamb for 5 to 7 minutes per side. The goal is to build up enough char on the outside that it picks up the flavor from the grill without overcooking cooking the inside.

Finishing Lamb On Grill

Finishing the roast on the grill adds flavor and texture

To finish the lamb in a pan, use a nonstick pan set over medium heat. It helps to have a relatively large pan and to add some olive oil to the pan before adding the lamb. Let the roast brown for 3 to 5 minutes per side, turning it with a pair of long-handled tongs.

This is the best technique to use if you’d like to serve the lamb with a sauce. The browned bits in the pan are the perfect starter for a pan sauce.

To finish the lamb in the oven, set the temp to 350℉ and roast it for 10 to 15 minutes, turning it halfway through.

Serving the Roast

The lamb should rest for 5 to 10 minutes after it’s finished cooking. It doesn’t need to sit as long as it would with other cooking methods because sous vide cooking uses lower temperatures which don’t extend the cooking time the way roasting things in the oven does.

Cooking a boneless leg makes it easy to slice the lamb at the table. Just make sure to remember to remove the trussing before serving.

Lamb Of Platter 2

The lamb makes a great centerpiece to nice dinners and the holidays

A few things we like to serve with this recipe are Herb Risotto, Roasted Carrots with Rosemary and Fennel, and Great Northern Beans with Roasted Garlic. For dessert try this Rhubarb Cake.

Sous Vide Leg Of Lamb Featured

Sous Vide Leg of Lamb with Rosemary and Garlic

3.66 from 147 votes
Print Pin Recipe
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 10 servings

Ingredients

  • 4 1/2 pound leg of lamb, boneless
  • 2 tbsp rosemary
  • 2 tbsp thyme
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 1/2 tbsp olive oil
  • 1/2 lemon, sliced
  • 2 tsp salt
  • 1 tsp pepper

Instructions

  • Start by setting your sous vide water bath to 134℉.
  • Prepare the herb mixture by mincing the garlic, rosemary, and thyme and mixing them together with the salt, pepper, smoked paprika, and olive oil. Slice half a lemon into rounds.
  • Spread the herb mixture on the lamb, making sure to get it into all the nooks and crannies. Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape.
  • Place the lamb in a sous vide bag along with the lemon slices and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours.
  • Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.
  • To finish the lamb grill it on a medium high grill for 3 to 5 minutes per side, turning it as you go. The goal is to add some char to the outside of the lamb without over cooking the inside.
  • Let the lamb rest under foil for 5 to 10 minutes before serving.
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Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: Holiday Dishes, Sous Vide

 

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Nutrition Facts
Sous Vide Leg of Lamb with Rosemary and Garlic
Amount Per Serving
Calories 191 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Cholesterol 82mg27%
Sodium 546mg23%
Potassium 402mg11%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 27g54%
Vitamin A 185IU4%
Vitamin C 5.8mg7%
Calcium 25mg3%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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