Lamb, Boneless leg

Boneless leg of lamb with garlic, rosemary, thyme, and mustard

Author

Jeremy Dixon

Prep Time: 00:15

Recipe Time: 05:00

Temperature : 135F / 57.2C

Ingredients

• Leg of lamb, boneless
• Salt and pepper
• Dijon/grainy mustard
• Thyme
• Rosemary
• Garlic

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
2. Mix all seasonings into a paste and coat the entire leg of lamb
3. Truss the leg of lamb into a compact piece
4. Seal and cook

Sautee

1. Pan sear a crust on the lamb