Rosemary and Thyme Sous Vide Leg of Lamb

Ingredients for 1

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC

• Step 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.

• Step 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.

• Step 4

  Rub Herb Pesto mixture all over the meat, ensuring even coating.

• 

  Step 5

  Seal the Leg of Lamb in a Vacuum Sealed Bag. Place in Sous Vide water bath.

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• Step 0

  Remove Lamb from Bag and pat dry or air dry for a few minutes.

• Step 1

  Get a Cast Iron Skillet ripping hot, and sear for about 2 minutes on each side.

• Step 2

  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.

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