Sous Vide Boneless Lamb Roast

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

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

• Step 2

  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.

• Step 3

  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.

• Finishing Steps

• Step 0

  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.

• Step 1

  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.

• Step 2

  Remove butcher's twine, slice, and serve with white beans and spinach.

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