Tender, Juicy Sous Vide Leg Of Lamb

If you’ve never sous vide a leg of lamb, you’re in for something special. This hands-off method guarantees perfectly cooked meat every single time — you choose the doneness. Finish with a quick sear for a golden crust, then slice thin and serve in Mediterranean-style rice bowls with cucumber salad, tzatziki, and warm pita. Impressive, yet surprisingly simple.

📝 Ingredients

• 1 (5-6 lb) boneless leg of lamb
• 1/4 cup Kosher salt
• 3 cloves garlic, (finely chopped)
• 2 tsp lemon zest
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1/2 cup extra virgin olive oil
• 3 sprigs fresh rosemary
• 2 sprigs fresh oregano
• 3 Tbsp neutral oil ()
• white rice, (cooked)
• tzatziki
• cucumbers or cucumber salad, (mixed with yogurt, lemon juice, and minced garlic)
• pomegranate seeds ()
• fresh oregano ()
• fresh dill ()
• lemon wedges ()

👨‍🍳 Instructions

1. 1Make the marinade. Combine ¼ cup Kosher salt, chopped garlic, lemon zest, ½ tsp black pepper, ½ tsp red pepper flakes, and ½ cup olive oil in a bowl, then whisk.
2. 2Marinate the lamb. Place lamb in a vacuum seal bag then pour the marinade on top and add 3 rosemary sprigs and 2 oregano springs. Use the vacuum sealer to remove all air from the bag, then place in a refrigerator for 8 hours or overnight.
3. 3Prepare the sous vide circulator. When ready to cook, fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare leg of lamb, internal temperature should be between 125°F (52°C) and 134°F (57°C). For medium, the internal temperature should be between: 135°F (57°C) and 144°F (62°C). I set mine to 130°F (54°C).
4. 4Cook the lamb. Place sealed bag with boneless leg of lamb in the pot of water, then set a timer as soon as circulator reaches desired temperature. Cook lamb for 3-4 hours (or up to 6 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.
5. 5Sear before serving. Heat a large skillet over high heat. When very hot, add 3 Tbsp canola or vegetable oil. Sear lamb for 2-3 minutes on all sides, or until golden brown all around. Allow meat to rest for 5-10 minutes, then thinly slice.
6. 6Serve with garnishes. Serve sliced leg of lamb as is or with rice, tzatziki, cucumbers, pita, and lemon wedges. Fresh herbs (dill, oregano, parsley, or mint) make a great garnish and add extra flavor. Additional toppings could include: pomegranate seeds, feta, pickled red onions, or harissa.