Butterflied Leg of Lamb

What makes this sous vide leg of lamb recipe so delicious is how the long cooking time and low temperature gives the roast time to develop its flavor while giving it a soft, supple texture.

Author

Ray Gulliver

Prep Time: 00:15

Recipe Time: 08:00

Temperature : 139F / 59.4C

Ingredients

• 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

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

1. Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.
2. 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.
3. Let the lamb rest under foil for 5 to 10 minutes before serving.