Rosemary and Thyme Sous Vide Leg of Lamb

A traditionally flavored Leg of Lamb that is delicious and so tender! Great for any special occasion or Holiday. Served with Roasted Brussel Sprouts, Mushroom Risotto, and Yeasted Dinner Rolls.

Author

Lauren Burns

Prep Time: 00:00

Recipe Time: 07:00

Temperature : 131F / 55C

Ingredients

• 3. 25 Leg of Lamb
• 1 Spring of Sage (about 5 leaves)
• 2 Sprigs of Rosemary
• 5 sprigs of Thyme
• 4 cloves of Garlic
• 1/4 cup of Olive Oil
• Salt
• Freshly ground Black Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC
2. Remove the herbs from their stems. In a food processor (or blender) add Rosemary, Sage, Thyme, and Garlic. With the processor on low, stream in olive oil until a pesto forms.
3. Prepare the Lamb by scoring the top side using shallow cuts, in both directions. Heavily season with salt and freshly ground pepper, making sure to push seasoning into scores.
4. Rub Herb Pesto mixture all over the meat, ensuring even coating.
5. Seal the Leg of Lamb in a Vacuum Sealed Bag. Place in Sous Vide water bath.

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1. Remove Lamb from Bag and pat dry or air dry for a few minutes.
2. Get a Cast Iron Skillet ripping hot, and sear for about 2 minutes on each side.
3. Slice and Serve! If you want, deglaze your pan with 1/4 cup of red wine, scraping the pan. One boiling has subsided, add two tablespoons of butter until sauce coats the back of a spoon. Season to taste.