We love mint jelly served on the side with our lamb, but I have also eaten at restaurants that serve a minted sauce (rather than straight jelly) alongside lamb, and that is delicious too. I wanted to emulate that, plus I had some fresh mint in my garden.
I vacuum bagged the de-boned leg of lamb with some mint, lots of garlic, a little rosemary, and some mint jelly.
I then cooked at 128 degrees Fahrenheit for 12 hours to get a relatively rare leg of lamb. If you wanted it more medium-rare, I’d cook at 134, medium around 138-140, and I personally wouldn’t cook it any more done than that.
I use an older style Anova Sous vide machine, this is a more current model but similar.
After cooking the meat, I made a pan sauce. I used the drippings from the meat (which of course had the mint and garlic flavor), butter, flour, water, and Better Than Bullion Beef Base (I’d use lamb base but I am not aware that is something that actually exists…)
It’s just a quick roux, if you heat the water in the microwave before adding, it comes together very quickly.
After cooking in the sous vide, we cooked it on the grill to get a nice char on the outside.
Using this Vortex on the grill allows you to concentrate the heat in one area, and it’s very quick when you’re grilling that way. My husband loves his!
Served with the minted sauce and some smashed red potatoes (with sour cream and chives!) This was quite tasty, and although the mint was subtle, definitely added some complexity to the flavor of the lamb.
If you like this recipe you will also like:
- Sous Vide Lobster and Shrimp
- Sous Vide Prime Rib
- Sous Vide Beer Mushroom Pork Roast
- Sous Vide Pork Roast With Asian Plum Sauce
- Myer’s Rum Smoked Sous Vide Pork Loin
- Sous Vide Creamy Chicken Marsala
- Honey Mustard Sous Vide Chicken
- Sous Vide Short Ribs
- Sous Vide Ranch Chicken
- Sous Vide Asian Pork Loin
Sous Vide Minted Leg of Lamb
- Sous Vide
- 4-5 pound leg of lamb deboned
- 1/4 cup mint jelly
- 1 tablespoon dried rosemary
- 1 sprig mint
- 4 cloves garlic sliced
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup water
- 2 tablespoons beef base
- 1 cup water
- Add lamb, rosemary, mint jelly, mint and garlic to sous vide bag and vacuum seal. Cook in sous vide for ~10-12 hours. For rare cook at ~128 degrees Fahrenheit, medium rare ~134 and medium ~138-140. After lamb has cooked, sear it on the grill. In a small saucepan over medium heat, heat butter until melted and stir in flour. Cook for a minute to reduce floury flavor. Add warmed water, juices from the sous vide bag, and beef base and cook until thickened, stirring constantly. Adjust seasoning if necessary.