Description
This Sous Vide Boneless Leg of Lamb recipe delivers tender, flavorful meat that’s perfect for special occasions or a comforting Sunday dinner. Using an immersion circulator, the lamb is cooked low and slow before being seared to a golden-brown perfection, enhanced with a vibrant salsa verde made from fresh herbs, lemon, and olive oil.
Ingredients
Scale
Lamb and Herb 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
Searing
- 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 Sous Vide Bath: Using your immersion circulator, preheat the water bath to 130 degrees F to ensure precise and even cooking of the lamb.
- Prepare Herb Paste: Add mustard seeds, coriander, cumin, peppercorns, kosher salt, garlic, rosemary leaves, thyme leaves, and olive oil to a food processor or use a mortar and pestle. Grind these ingredients into a smooth herb paste.
- Season and Score Lamb: Season the boneless leg of lamb liberally on both sides with additional kosher salt. Place it fat cap side down, and with a sharp paring knife, score diagonal lines in both directions to create a diamond pattern, allowing better absorption of flavors and better searing.
- Apply Herb Paste and Roll: Rub the prepared herb paste all over the scored side of the lamb. Then, roll the leg tightly and secure it with butcher’s twine to maintain its shape during cooking.
- Vacuum Seal and Cook: Vacuum seal the rolled lamb or place it in a gallon-sized zipper top bag, removing all air. Submerge in the preheated sous vide water bath and cook for 3 to 5 hours for perfectly tender meat.
- Remove and Dry: After cooking, carefully remove the lamb from the bag and pat it dry thoroughly with paper towels. Drying is crucial for achieving a good sear.
- Sear the Lamb: Heat a cast iron skillet until it’s very hot and add enough ghee or butter to coat the pan. Sear the lamb on all sides until it develops a golden-brown crust, enhancing flavor and texture.
- Rest and Prepare Salsa Verde: Allow the lamb to rest briefly on a cutting board. Meanwhile, prepare the salsa verde by mixing chopped parsley, flaked sea salt, lemon juice, lemon zest, and olive oil. Adjust seasoning to taste.
- Slice and Serve: Remove the butcher’s twine, slice the lamb into 1/2-inch thick pieces, top with salsa verde, and serve immediately for a luscious, herbaceous finish.
Notes
- This sous vide method guarantees perfectly tender, flavorful boneless leg of lamb every time with minimal effort.
- For best results, choose a butterflied boneless leg of lamb to allow for even cooking and easier rolling.
- Scoring the fat cap helps the herb paste penetrate deeper and creates a beautiful crust when seared.
- The resting step is essential to retain the meat’s juices before slicing.
- Salsa verde can be customized by adding other fresh herbs like mint or cilantro for variation.
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
