Sous Vide Leg of Lamb with Rosemary and Garlic

sous vide leg of lamb roast sliced on a cutting board

4.91 from 11 votes

Sous Vide Leg of Lamb with Rosemary and Garlic

Sous Vide Leg of Lamb with Rosemary and Garlic is a simple, versatile dish that encompasses the flavor profile of high-quality Middle Eastern and Mediterranean lamb-based meals.

Prep Time10

Cook Time4 15

Total Time4 25

Course: Main Course

Cuisine: American, Middle Eastern

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose

Keyword: lamb sous vide leg, sous vide lamb roast

Servings:

Calories: 162kcal

Author: Kristina Tipps

Equipment

sous vide machine or immersion circulator
vacuum sealer bags
digital thermometer

Ingredients

5-6 lb boneless leg of lamb
12 garlic cloves minced
1 large shallot diced
4 tablespoon fresh rosemary or 2 tablespoon dried
2 tablespoon fresh thyme or 1 tablespoon dried
1 teaspoon allspice
1 teaspoon salt
1 teaspoon black pepper
6 sage leaves
½ cup beef or vegetable broth or water

Instructions

Prepare the sous vide machine by filling with water and setting to the temperature chosen from the chart below.
Spread the boneless leg of lamb as flat as possible on a cutting board. In a small mixing bowl, combine the 12 cloves of minced garlic, diced shallot, chopped fresh rosemary, chopped fresh thyme, allspice, salt and pepper. Rub half of the seasoning mix all over the interior of the lamb, then roll the lamb up tightly. Secure with a few pieces of twine. Once tied, rub the remaining half of the seasoning mix over the outside of the lamb.
Place the prepared lamb in your sous vide bag with 4-6 extra whole garlic cloves, the fresh sage leaves and beef or vegetable broth (or water). Vacuum seal the bag closed.
Cook for the desired amount of time based on your preferred doneness from the chart below. Using a digital thermometer, check the temperature of the leg of lamb at its thickest part at the 2 hour mark. Continue cooking if needed until desired temperature has been reached, checking temperature every hour til done.
Remove the lamb from the sous vide bag and discard the garlic cloves, broth and sage leaves. Gently, but thoroughly, pat dry with paper towels on all sides. Sear over medium-high heat on a preheated cast iron skillet until both sides are browned evenly, about 5-7 minutes per side.
Let rest under a foil tent for 5 minutes before serving with your choice of sides.

Notes

Doneness	Temperature	Time Range
Medium- rare	133°F	2 to 4 hours
Medium	135°F	2 to 6 hours
Medium-well	150°F	2 to 6 hours
Well-done	155°F +	2 to 6 hours

Nutrition