Herb Crusted Sous Vide Leg of Lamb

So tender and so flavorful with hints of rosemary and thyme, topped with a bright Italian Salsa Verde sauce. The leg of lamb comes out perfect when cooked in the sous vide and browned under a broiler.

📝 Ingredients

• 1 4 to 6 pound bone-in American Leg of Lamb ((fat trimmed and tied with twine))
• 1/3 cup kosher salt
• freshly ground black pepper
• 1/4 cup fresh rosemary leaves
• 1/4 cup fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes
• zest from 1 lemon
• 1/2 cup extra virgin olive oil
• 2 coarsely chopped garlic cloves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• lemon zest ((from 1 lemon))
• 2 tablespoons lemon juice ((from 1 lemon))
• 1/2 cup extra virgin olive oil
• 1 cup coarsely chopped Italian parsley
• 1 tablespoon capers ((rinsed and drained))
• 2 chopped anchovy filets

👨‍🍳 Instructions

1. 1Make the herb marinade by combining the rosemary leaves, thyme, red pepper flakes, lemon zest and olive oil in food processor or blender. Pulse until well chopped, but not completely pureed.
2. 2Pat the lamb dry with paper towels, then sprinkle the salt and freshly ground pepper over the entire lamb leg. Rub the herb mixture all over the lamb.
3. 3Place the lamb leg in a vacuum seal bag or ziplock freezer bag and vacuum seal and refrigerate overnight. Let the lamb sit out to come to room temperature before cooking.
4. 4Set the sous vide temperature to 133°F / 56°C and cook the lamb for 3 to 5 hours.
5. 5When the lamb leg is almost finished, pre-heat the broiler.
6. 6Remove the lamb leg from the bag and transfer to a sheet pan. Pat dry with paper towels and rub a little olive oil over it to help promote browning. Place the lamb under the broiler until the top well browned, about 4 to 5 minutes.
7. 7Rest the lamb leg on a cutting board then slice and serve with the Italian Salsa Verde sauce. Sprinkle with finishing salt such as Maldon Sea Salt.
8. 8--- To make the Italian Salsa Verde ---
9. 9Place all ingredients in a blender or food processor and pulse until smooth.
10. 10Taste for seasoning and add more salt or lemon juice as needed.
11. 11Use immediately or place in a container covered with plastic wrap directly on top of the sauce to maintain the beautiful green color before refrigerating.