Sous Vide Leg of Lamb with Rosemary and Garlic
Servings: 10 servings
Calories: 191kcal
Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic give this dish a warm Mediterranean vibe.
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Equipment
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 virgin olive oil
- 1/2 lemon sliced
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Start by setting your sous vide water bath to 134℉ (56℃).
- Prepare the herb mixture by mincing the garlic cloves, rosemary, and thyme and mixing them with salt, pepper, smoked paprika, and olive oil. Slice half a lemon into rounds.2 tbsp rosemary, 2 tbsp thyme, 3 cloves garlic, 1 tsp smoked paprika, 1 1/2 tbsp virgin olive oil, 1/2 lemon, 2 tsp kosher salt, 1 tsp black pepper
- Spread the herb mixture on the inside and outside leg, getting it into all the nooks and crannies.4 1/2 pound leg of lamb
- Roll the lamb back 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 a few 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.
- To finish the lamb on the grill, place it on a preheated medium-high grill for 5 to 7 minutes per side, turning it as you go. The goal is to add some char to the outside without overcooking the inside.
- Let the leg of lamb rest for 5 to 10 minutes before cutting it into thin slices. Serve with some charred lemon slices on the side.
Video
Nutrition
Calories: 191kcal | Carbohydrates: 2g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 546mg | Potassium: 402mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5.8mg | Calcium: 25mg | Iron: 2.9mg
