Sous Vide Leg of Lamb With Garlic Butter

Sliced sous vide leg of lamb on a baking sheet.

Sous Vide Leg of Lamb With Garlic Butter

Sous Vide Leg of Lamb, with a flavorful garlic herb rub and garlic butter sauce, makes the best addition to your Easter dinner menu. Just like our Sous Vide Lamb Chops, this succulent lamb recipe is cooked to your preferred temperature then seared to develop a perfect crust.

Course Dinner

Cuisine Mediterranean

Keyword Dijon Mustard, Sous Vide Lamb, Sous Vide Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings Servings

Calories 248kcal

Author Darcey Olson

Cost $40

Equipment

Ingredients

Lamb

1 leg of lamb *Note 1
1 Tbsp Dijon mustard
2 Tbsp chopped fresh rosemary
1 Tbsp kosher salt
½ Tbsp garlic powder
1 tsp black pepper
1-2 Tbsp olive oil, for searing *Note 2

OPTIONAL: GARLIC BUTTER SAUCE

1 Batch Garlic Butter Sauce

Instructions

COOK THE LAMB

Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.
Trim any excess fat from the lamb, unless it's netted. Pat dry with a paper towel.
Coat the roast evenly with dijon mustard.
Combine the spices together in a small bowl and sprinkle evenly over the lamb. Press down gently so the seasonings "stick" to the lamb.
Place the lamb in a vacuum-seal bag and close using a vacuum sealer or the water displacement method.
Transfer the vacuum bag to the water bath and cook for 6 hours minimum up to 12 hours.
Carefully remove the bag from the water bath with tongs. Remove the lamb from the bag and pat dry. Discard any juice that accumulated.

OPTIONAL: MAKE THE GARLIC BUTTER SAUCE

If serving with the garlic butter sauce, make it right before you remove the lamb roast from the water bath.

REVERSE SEAR

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 2)
Sear each side of the lamb for 45 seconds.
Turn off the stove and transfer the lamb to a cutting board. Slice against the grain and serve immediately for best texture and flavor.

Notes

Note 1 - Sous Vide Lamb Chop Temperature:

Reverse searing will only increase the temp by 1-2° max (if any), so keep that in mind when picking your level of doneness.

Rare: 115°F - 124°F
Medium-Rare: 125°F - 134°F
Medium: 135°F - 144°F
Medium Well: 145°F - 154°F
Well Done: 155°F +

Note 2- Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it.

Nutrition