The weather this September has been quite warm, but I am starting to crave more comfort-food-like dishes. This recipe for Sous Vide Boneless Leg of Lamb is a combination of warm weather meets comfort food, perfect for this time of year.
The lamb is slow cooked to the perfect temperature in a water bath and then is finished off on the grill to add some char!
Ingredients:
- 1/2 cup olive oil
- 8 cloves garlic, pressed (paid link) or minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- the juice and zest of 1 lemon
- 1 (4 to 5 lb) boneless leg of lamb
To make the Sous Vide Boneless Leg of Lamb, first prepare your water bath. Fill a large pot of water and insert in your precision cooker (paid link). Turn on the precision cooker and heat the water to 130 degrees F.
Next, make the marinade. Combine the olive oil, garlic, rosemary, salt, pepper, lemon zest, and lemon juice in a small bowl, whisking to combine.
Add the boneless leg of lamb to a vacuum sealer bag (paid link) or a zip top bag.
Pour in the marinade, making sure to coat the lamb evenly, sealing the bag either using a vacuum sealer on the dry setting (Note: I use this vacuum sealer – paid link) or using the water immersion technique (below).
Water Immersion Technique: Fill a large bowl with water. Zip closed your bag, leaving just a small portion still open. Slowly lower the bagged food into the bowl, pressing the air through the top of the bag. Once the air is out, carefully seal the bag just above the water line. Make sure the bag is fully sealed.
When the water reaches 130 degrees F, insert the sealed bag with the lamb to the pot. Cook for 6 hours.
When 6 hours have nearly passed, preheat your grill to high heat.
After 6 hours, remove the lamb from the pot and bag, and dry with paper towels.
Add to your grill, cooking until browned and slightly charred on all sides.
Remove from heat and let rest 5 minutes.
Slice and serve.
Sous vide really takes the guesswork out of cooking meat to the perfect temperature all the way through, look at that beautiful pink color!
The lamb, after cooking in that tasty marinade for 6 hours, is infused with the flavors of garlic, rosemary, and lemon.
The grill adds beautiful browning and a nice crust to the lamb. So tasty!
Sous Vide Boneless Leg of Lamb
Ingredients
- 1/2 cup olive oil
- 8 cloves garlic pressed or minced
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 lemon zested and juiced
- 1 4 to 5 lb boneless leg of lamb
Instructions
- First prepare your water bath. Fill a large pot of water and insert in your precision cooker. Turn on the precision cooker and heat the water to 130 degrees F.
- Next, make the marinade. Combine the olive oil, garlic, rosemary, salt, pepper, lemon zest, and lemon juice in a small bowl, whisking to combine.
- Add the boneless leg of lamb to a vacuum sealer bag or a zip top bag.
- Pour in the marinade, making sure to coat the lamb evenly, sealing the bag either using a vacuum sealer on the dry setting.
- Water Immersion Technique: Fill a large bowl with water. Zip closed your bag, leaving just a small portion still open. Slowly lower the bagged food into the bowl, pressing the air through the top of the bag. Once the air is out, carefully seal the bag just above the water line. Make sure the bag is fully sealed.
- When the water reaches 130 degrees F, insert the sealed bag with the lamb to the pot. Cook for 6 hours.
- When 6 hours have nearly passed, preheat your grill to high heat.
- After 6 hours, remove the lamb from the pot and bag, and dry with paper towels.
- Add to your grill, cooking until browned and slightly charred on all sides.
- Remove from heat and let rest 5 minutes.
- Slice and serve.
These recipes look absolutely delicious! I love the mix of bold flavors and diverse cooking techniques. Perfect for creating gourmet meals with ease!
This Sous Vide Boneless Leg of Lamb recipe strikes the perfect balance between warm-weather grilling and the hearty comfort food cravings of early fall. The lamb is slow-cooked in a sous vide water bath at 130°F for six hours, ensuring a juicy, evenly cooked interior. Infused with a zesty marinade of olive oil, garlic, rosemary, lemon, salt, and pepper, the lamb is then seared on a hot grill to achieve a beautifully charred crust. The result is tender, flavorful slices of lamb with a vibrant pink center—perfect for transitioning seasons. A true crowd-pleaser!
This Sous Vide Boneless Leg of Lamb recipe beautifully bridges the gap between light, summery grilling and the cozy, hearty flavors of early fall. The lamb is cooked to perfection in a sous vide water bath at 130°F for six hours, guaranteeing a tender, juicy, and evenly cooked interior. Marinated with a bright blend of olive oil, garlic, rosemary, lemon, salt, and pepper, the lamb is finished on a hot grill to create a deliciously charred crust. The result? Succulent, flavorful slices of lamb with a vibrant pink center—ideal for savoring the best of both seasons. A guaranteed hit for any gathering!
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Such a beautifully detailed recipe! I really appreciate how you explained the sous vide and water immersion techniques so clearly — it makes this method feel much more approachable for home cooks. The final grill step adds the perfect touch of texture and flavor. This kind of thoughtful preparation reminds us why slow cooking can be so rewarding. Can’t wait to try this out with some regional spice variations!
Great recipe breakdown! I love how you explained the water immersion technique—it really simplifies sous vide cooking for beginners. Your Sous Vide Boneless Leg of Lamb method perfectly balances slow cooking with that final grill char for amazing flavor.
Great recipe breakdown! I especially appreciate the detailed water immersion technique, which really helps if you don’t have a vacuum sealer. For anyone interested in perfectly cooked lamb, the Sous Vide Boneless Leg of Lamb method here is a fantastic way to ensure tender, flavorful results every time.