Butterflied Leg of Lamb

Ingredients for 8

• 4 1/2 pound leg of lamb, boneless

• 2 tbsp rosemary

• 2 tbsp thyme

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 1/2 tbsp olive oil

• 2 tsp salt

• 1 tsp pepper

Directions

• Step 1

  Start by setting your sous vide water bath to 139℉.

• Step 2

  Prepare the herb mixture by mincing the garlic, rosemary, and thyme and mixing them together with the salt, pepper, smoked paprika, and olive oil.

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  Step 3

  Spread the herb mixture on the lamb, making sure to get it into all the nooks and crannies. Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape.

• 

  Step 4

  Place the lamb in a sous vide bag and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours.

• Finishing Steps

• Step 0

  Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.

• Step 1

  To finish the lamb grill it on a medium high grill for 3 to 5 minutes per side, turning it as you go. The goal is to add some char to the outside of the lamb without over cooking the inside.

• Step 2

  Let the lamb rest under foil for 5 to 10 minutes before serving.

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