Description
This recipe is a lamb lover’s dream because it cooks perfectly every time and has a ton of flavor.
Ingredients
Scale
- 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
- Begin by preheating your sous vide water bath to 134°F.
- To make the herb mixture, finely chop the garlic, rosemary, and thyme and combine them with the salt, pepper, smoked paprika, and olive oil. Half a lemon, cut into rounds
- Spread the herb mixture evenly over the lamb, making sure to get into all of the nooks and crannies. Roll the lamb up and tuck three to four pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on top tightly enough to hold the shape of the roast.
- Place the lamb, along with the lemon slices, in a sous vide bag and vacuum-seal everything. Place the leg in the water bath for 6 to 8 hours to cook.
- When the lamb is done cooking, remove it from the water and plastic bag and pat it dry with a paper towel.
- Finish the lamb on a medium high grill for 3 to 5 minutes per side, turning halfway through. The goal is to char the outside of the lamb without overcooking it on the inside.
- Allow the lamb to rest for 5 to 10 minutes before serving.
- Category: Beef
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 191kcal
- Sugar: 1g
- Sodium: 546mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 82mg
Keywords: Sous vide leg of lambs, leg of lamb, sous vide recipe, sous vide leg of lamb recipe