Sous Vide Leg of Lamb with Rosemary & Garlic

Sous Vide Leg of Lamb with Rosemary & Garlic

A tender and flavorful leg of lamb cooked sous vide with aromatic rosemary and garlic, resulting in perfectly cooked meat that is juicy and full of flavor.

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Prep Time 15

Cook Time 3

Total Time 3 15

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

Seasoning

4 cloves Garlic Minced
2 tablespoons Fresh Rosemary Chopped
2 teaspoons Salt To taste
1 teaspoon Black Pepper Freshly ground
2 tablespoons Olive Oil For searing

Method

Prepare the Lamb

Season the leg of lamb with salt, pepper, minced garlic, and chopped rosemary. Rub the seasoning into the meat thoroughly.
Place the seasoned lamb into a vacuum-seal bag and seal it using a vacuum sealer.

Sous Vide Cooking

Preheat the sous vide water bath to 131°F (55°C) for medium-rare or 140°F (60°C) for medium.
Submerge the vacuum-sealed lamb in the water bath and cook for 3 hours.

Searing the Lamb

After cooking, remove the lamb from the bag and pat it dry with paper towels.
Heat olive oil in a skillet over high heat. Sear the lamb on all sides until browned, about 1-2 minutes per side.

Serving

Let the lamb rest for 10 minutes before slicing. Serve with your choice of sides.

Nutrition

Serving: 1servingCalories: 350kcalProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 500mgIron: 2mg

Notes

For best results, use a meat thermometer to check the internal temperature after searing.

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