Leg of lamb is one of our very favorite meals. Cooking in the sous vide is one of the most flavorful and flexible way to do it.
Leg of lamb. We were lucky enough to catch de-boned leg of lamb on sale (at Aldi!! Love Aldi for real!)
Package it up in a vacuum bag with 2 tsp dried rosemary, 1 tsp each garlic powder, onion powder and salt, and 1/2 tsp black pepper. Hold until you’re ready to use (or freeze if it’s more than about 3 days or so). You’ll notice I’m not real good about making sure the spices are well distributed. Once the juices get flowing, the meat will get surrounded with flavor.
When you’re ready to cook, sous vide. Typically 134 degrees is about medium rare. I went just slightly below that so there was room to char it well on the grill after, but still stay at medium rare. If you’re looking for medium go to about 142. Medium well and well you’re on your own because we don’t do that. While I will typically cook beef to rare because that’s how I prefer it, lamb is, in my opinion, better a tad more done. But I’ve certainly gone rare and loved it.
I went all day on this one (simply because…work) but you could probably get away with 6 hours. It was fall apart tender (I actually was surprised given the price of the meat, how tender it was. With meats higher in connective tissue, going longer usually results in more tender meat but that didn’t seem to be an issue with this cut.
After grilling over high heat for several minutes on each side, an nice char and flavor on the fat.
And sliced and served with mint jelly. I like Mrs. Millers brand, very fresh and minty. It was delicious.
Sous Vide Leg of Lamb
- Sous Vide
- 2 tbsp dried rosemary
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1 leg of lamb, boned or deboned
- Add all ingredients to vacuum bag and seal. Can be kept overnight or several days (freeze if longer). Sous vide to your desired temperature: 132 for medium rare, 142 for medium. Remove from bag and grill each side quickly on hot grill.
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