Sous Vide Boneless Lamb Roast
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 (2- to 3-pound) boneless leg of lamb, trimmed and tied into a uniform shape with butcher's twine
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra virgin olive oil
Cooked white beans, for serving
Sautéed spinach, for serving
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
Season the lamb with the salt, cumin, coriander, and pepper and place in a large zipper lock or vacuum seal bag. Add the rosemary and 1 tablespoon olive oil.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 10 hours. Cover the water bath with plastic wrap to minimize water evaporation.
When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat very dry with paper towels.
Heat remaining tablespoon olive oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the lamb and sear until well-browned on all sides, about 5 minutes total. Transfer to a cutting board and let rest for 10 minutes.
Remove butcher's twine, slice, and serve with white beans and spinach.