Sous Vide Boneless Leg of Lamb Recipe

If you’ve been on the hunt for a way to elevate your lamb game, you’re going to absolutely love this Sous Vide Boneless Leg of Lamb Recipe. It’s one of those dishes that feels fancy but is honestly pretty hands-off thanks to the magic of sous vide cooking. When I first tried this method, I was blown away by the tenderness and even cooking throughout the entire leg—no guesswork, no drying out. You’re going to find that the flavors from the herb and spice paste soak in beautifully, resulting in a juicy, perfectly cooked lamb roast every time.

this …

Ingredients You’ll Need

The beauty of this Sous Vide Boneless Leg of Lamb Recipe is in the simple yet bold ingredients that come together into a flavorful paste. I recommend grabbing fresh herbs when you can, and don’t skip on quality olive oil—it really brings everything together.

• Boneless leg of lamb: Look for a nicely butterflied cut for even cooking; trimming extra fat is optional but can help with seasoning penetration.
• Mustard seeds: These add a subtle pungency; toast them lightly if you want an extra flavor kick before grinding.
• Coriander: Provides a warm, citrusy note—freshly ground is best for aroma.
• Cumin: Adds earthiness that’s a perfect backdrop to the herbs.
• Peppercorns: Use whole peppercorns for grinding to maintain a sharp bite.
• Kosher salt: Essential for seasoning and drawing out flavors; I always use a bit extra when rubbing the lamb.
• Garlic cloves: Fresh garlic is a game-changer here—don’t substitute with powder.
• Fresh rosemary and thyme leaves: These herbs bring classic lamb flavors; strip the leaves off the stems for easy mixing.
• Olive oil: Helps bind the herb paste and adds richness.
• Ghee or butter: For searing at the end to get that gorgeous crust—ghee has a higher smoke point if you want less smoke.
• Chopped parsley: Fresh parsley brightens the salsa verde topping.
• Flaked sea salt: Adds texture and a pop of flavor when finishing.
• Lemon juice and zest: Provide acidity and brightness to balance the richness of the lamb and herb paste.

Variations

I love encouraging you to make this recipe your own! Whether you want it more herbaceous, spicier, or completely adapted for a seasonal feast, this recipe’s flexible. Here are a few tweaks I’ve experimented with that worked wonderfully.

• Herb Swap: Once, I swapped out rosemary for fresh oregano and it gave a Mediterranean twist that my guests adored.
• Spice Heat: Adding a pinch of chili flakes to the herb paste adds a subtle heat without overpowering the lamb.
• Garlic Lovers: Feel free to up the garlic cloves if you want a more pungent taste—I’ve gone as high as 6 cloves with great results.
• Acidity Variation: Swap lemon juice with a splash of balsamic vinegar in the salsa verde to introduce a richer tang.
• Dietary Adjustments: For a dairy-free sear, ghee is perfect, but avocado oil also works if you want a neutral flavor.

How to Make Sous Vide Boneless Leg of Lamb Recipe

Step 1: Prep Your Herb and Spice Paste

Start by combining mustard seeds, coriander, cumin, peppercorns, kosher salt, garlic, rosemary, thyme, and olive oil in a food processor. Pulse until it forms a fragrant paste—this packs a punch of flavor that penetrates the meat while it cooks. I’ve also used a mortar and pestle when I want the paste chunkier, which gives a lovely texture.

Step 2: Season and Score the Lamb

Pat your boneless leg of lamb dry and season it liberally with kosher salt on both sides. Lay the lamb fat side down and use a sharp pairing knife to score the top in a crosshatch pattern. This scoring isn’t just decorative—it helps the herb paste cling and flavor the meat deeply. Rubbing the paste all over the scored side makes for a beautifully seasoned crust.

Step 3: Roll, Tie, and Seal

Next, roll up the lamb leg carefully to keep the paste inside and tie it tightly with butcher’s twine. Vacuum seal the roll or use a gallon-sized zipper bag, removing as much air as possible to ensure even cooking during the sous vide process.

Step 4: Sous Vide Cooking

Preheat your sous vide water bath to 130°F (54°C) for a perfect medium-rare finish. Place the sealed lamb in the water bath and cook for 3 to 5 hours. You’ll want the longer cook time if your cut is on the thicker side or you prefer it more tender. The magic of sous vide here is infusing the lamb with flavor while gently breaking down connective tissue.

Step 5: Searing for a Golden Crust

Once cooked, remove the lamb from the bag and pat it very dry with paper towels—this is crucial for a perfect sear. Heat a cast iron skillet as hot as you can get it, add ghee to coat the pan, then sear the leg on all sides until you get a gorgeous golden-brown crust. Trust me, that crust makes a huge difference—you’ll love the contrast of texture it adds.

Step 6: Rest, Slice, and Serve

After searing, let the lamb rest for a few minutes before removing the twine. Slice it into half-inch thick pieces and top with a fresh salsa verde made from parsley, lemon juice and zest, olive oil, and flaked sea salt. This bright condiment puts the finishing touch on your perfect lamb roast.

How to Serve Sous Vide Boneless Leg of Lamb Recipe

Garnishes

I typically stick to fresh, simple garnishes that complement the lamb without overwhelming it. For me, a sprinkle of flaked sea salt right before serving is non-negotiable—it adds that perfect crunch and burst of flavor. Fresh parsley or even a few extra lemon zest shavings brighten the plate wonderfully.

Side Dishes

Some of my favorite side dishes that go perfectly with this sous vide lamb are a creamy minted pea puree, roasted baby potatoes tossed in garlic and rosemary, and a simple arugula salad with shaved Parmesan. The freshness and textures balance the rich, juicy lamb beautifully.

Creative Ways to Present

For a special occasion, I like to slice the lamb and fan it out on a large platter, drizzle some salsa verde over, and scatter microgreens and edible flowers for a pop of color. Serving with small dipping bowls of extra herb paste and flavored oils also makes it feel extra fancy and inviting.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I slice them up, wrap tightly in plastic wrap, and place them in an airtight container in the fridge. Leftover lamb stays moist for 3-4 days, which means easy lunches or quick dinners later in the week without losing that wonderful flavor.

Freezing

I’ve also frozen cooked lamb slices for up to 2 months. I separate portions with parchment paper, seal them in a freezer bag, and thaw overnight in the fridge before reheating. This way, I can enjoy the recipe anytime without starting from scratch.

Reheating

To reheat, I gently warm the lamb slices in a low oven or on the stovetop in a covered pan with a splash of broth to keep them juicy. Resist the urge to use high heat or the microwave, which can dry the meat out quickly. Low and slow is the way to go.

FAQs

Final Thoughts

This Sous Vide Boneless Leg of Lamb Recipe quickly became a favorite in my kitchen because it guarantees that succulent tenderness and robust flavor every single time. It’s a great way to impress your family or guests without spending hours standing over the stove. I’m excited for you to try it out—you might find yourself making it for every special occasion or laid-back Sunday dinner just like I do. Happy cooking!

Print