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–+ servings

Sous Vide Leg of Lamb with Rosemary & Garlic

A tender and flavorful leg of lamb cooked to perfection using the sous vide method, infused with aromatic rosemary and garlic.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Lamb
  • 1 whole Leg of Lamb Bone-in or boneless
  • 4 cloves Garlic Minced
  • 2 tablespoons Fresh Rosemary Chopped
  • 2 teaspoons Salt To taste
  • 1 teaspoon Black Pepper Freshly ground
  • 2 tablespoons Olive Oil

Method
 

Prepare the Lamb
  1. Season the leg of lamb with salt, pepper, minced garlic, and chopped rosemary. Rub the olive oil over the meat.
Vacuum Seal
  1. Place the seasoned lamb in a vacuum-seal bag and seal it tightly using a vacuum sealer.
Sous Vide Cooking
  1. Preheat the sous vide cooker to 131°F (55°C) for medium-rare. Submerge the vacuum-sealed lamb in the water bath and cook for 3 hours.
Sear the Lamb
  1. After cooking, remove the lamb from the bag and pat dry with paper towels. Heat a cast iron skillet over high heat and sear the lamb for 2-3 minutes on each side until browned.
Rest and Serve
  1. Let the lamb rest for 10 minutes before slicing. Serve with your choice of sides.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 1gProtein: 35gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgIron: 2mg

Notes

For a more intense flavor, marinate the lamb overnight before sous vide cooking.

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