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Sous Vide Leg of Lamb with garlic and rosemary

Sous Vide Leg of Lamb with garlic and rosemary

Serves 4

This is a recipe that takes time but is worth the wait.  There is little work that is needed during the cooking process though.  Using the broiler in your oven at the end of the cooking process creates a great crust while keeping the lamb perfectly cooked.  Lamb is often an ignored meat because of the challenges of cooking it to the correct doneness.  Using Sous Vide eliminates the worry of hitting the right doneness while also achieving great flavors.

2 (1lb) boneless legs of lamb
2 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tsp olive oil
Salt and pepper

For the Lamb Chops

  1. Preheat the water bath to 131°F.  This will result in a medium rare finish.  The temperature can be set higher or lower depending on your desired doneness.
  2. Using a sharp knife, score the fat on the leg of lambs.
  3. Mix the garlic and rosemary together in a small bowl.  Rub the mixture all over the lamb.
  4. Season the both of the legs of lamb with salt and pepper.
  5. Place the lamb into two separate bags and vacuum seal it or use the water displacement method if using resealable bags.
  6. Insert the bags into the water bath and cook for 8 hours.  
  7. Remove the bags from water bath and take the legs of lamb out of the bags.  Pat dry with paper towels.
  8. Turn the oven broiler to the highest setting and move oven rack to a higher level.  
  9. Place the lamb on a broiler safe pan and insert into the oven under the broiler.  After approximately a minute remove the lamb and flip them over and place back in the oven to sear the other side.  Again it should take about 1 minute until a good browned crust is formed.
  10. Remove from the pan and serve with mashed potatoes and the side of your liking.
Leg of Lamb

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