Sous Vide Boneless Leg of Lamb
Marinated boneless leg of lamb cooked in a water bath, then finished off on the grill to add a nice char
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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!