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Sous Vide Leg of Lamb with Spiced Herb Sauce

Lamb leg makes a spectacular centerpiece for any festive occasion. We sous vide the lamb until perfectly medium-rare and then sear it until golden brown. The lamb is served with a flavorful herb sauce consisting of coriander, cumin, red pepper flakes, and plenty of vinegar to contrast with the gamey meat.  

Sous Vide Leg of Lamb with Spiced Herb Sauce

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 8-10
  • Difficulty: 3 hours, 30 minutes
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Ingredients

  • 1 (3-5 lb) boneless leg of lamb
  • 1 tsp vegetable oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp red pepper flakes 
  • 2 garlic cloves, minced 
  • ½ cup finely chopped parsley
  • 2 tbsp red wine vinegar 
  • 2 tbsp olive oil 

Directions

1) Find the small opening where the lamb bone was removed. Using a sharp knife or kitchen shears, cut down along the length of the opening so that the lamb leg is now one long piece. With the long edge of the lamb facing you, cut leg vertically into two squarish pieces. Place lamb fat cap side down and trim fat from the underside of the lamb. Flip over and trim fat cap until ⅛ to ¼” thick.

2) Season meat liberally with kosher salt and ground black pepper. Place each piece of lamb into its own vacuum seal bag. Seal bags and then divide between two Suvie pans. Fill pans completely with water and place into Suvie. Input settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 3 hours 

Top Zone: Sous Vide at 130°F for 3 hours 

3) Remove pans from Suvie. Pour off water from pans and transfer lamb to a large cutting board lined with paper towels. Pat lamb dry thoroughly. 

4) Heat a large cast iron or heavy-bottomed skillet over high heat for 5 minutes. Add 2 tsp oil, swirling to coat. Add 1 piece of lamb, fat side down and sear for 1 minute, flip and repeat on the other side. Transfer to a cutting board and repeat searing with remaining lamb. 

5) Reduce heat to low (skillet will still be quite hot). Add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp red pepper flakes and minced garlic cloves, stirring constantly until fragrant about 1 minute. Remove from heat and scrape contents into a bowl. Let cool and stir in vinegar, olive oil, and parsley. Season to taste with salt and pepper. 

6) Cut lamb against the grain into thin pieces and serve with spiced herb sauce.

Nutrition

Nutritional Information per serving (8-10 servings per recipe): Calories 470, Total Fat 33g, Total Carbohydrates 0g, Total Sodium 1480mg, Total Protein 42g.

CategoriesDinner Lamb
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