Leg of Lamb

This recipe is for a leg of lamb with herb crust. Exact measurements for the herb rub are not required, go with what herbs and amounts you like.

Author

Yago Servatius

yago.food on Instagram. German & Spanish Ramen junkie trying to spread the good food love. Ask me anything on Instagram.

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 132.8F / 56C

Ingredients

• 1 leg of lamb
• Herbs (Rosemary, Thyme, parsley)
• Salt
• Olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 56ºC / 132.8ºF
2. In a food processor blend together salt, olive oil and herbs roughly. No meet to be smooth, just give it a blitz.
3. Rub the paste all over the lamb leg. (You should score the outer layer of the leg for better paste absorption and the skin fat will cook better - I did not do that on these photos)
4. Bag the leg of lamb and into the water bath for 18-24 hours. If you like it more steaky, try less hours (under 8)

Oven Crust Finish

1. After the cooking time, put the leg in the preheated to 230 degree C oven for about 10 minutes or the leg looks good to you. A rack will help you achieve airflow beneath the leg and allow to form a crust everywhere.
2. Serve with whatever side you enjoy! In this case, I made basic couscous (follow easy package instructions) and mix with raw finely chopped onions, peppers, parsley, olive oil and salt. For more ideas any and any questions you might have, write me on Instagram @yago.food