Sous Vide Leg of Lamb

Sous Vide Leg of Lamb is slow cooked in a sous vide water bath until juicy and tender and served medium-rare with homemade mint chimichurri.

📝 Ingredients

• 3-5 pound leg of lamb (boneless or partial bone)
• 8 garlic cloves (smashed)
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh mint (packed)
• 1 cup fresh parsley (packed)
• 3 garlic cloves
• 1 shallot
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil

👨‍🍳 Instructions

1. 1Season the lamb with salt and pepper and let sit in the fridge, uncovered, overnight.
2. 2Heat a sous vide water bath to 131F degrees.
3. 3Place the lamb in a vacuum seal bag with the garlic and seal.
4. 4Cook in the water bath for 6 hours.
5. 5Remove the lamb from the bag and pat dry (reserve garlic cloves if desired).
6. 6Heat a cast iron skillet or grill over high heat.
7. 7Sear the lamb on all sides until golden brown.
8. 8Slice and serve with mint chimichurri and reserved garlic if desired.
9. 9--- Mint Chimichurri: ---
10. 10Combine all ingredients, except the olive oil, in a food processor and pulse until everything is chopped. You want it to be slightly chunky, so it doesn't need to be totally blended.
11. 11Stir into the olive oil and serve with the lamb chops.