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 every time when cooked in the sous vide and browned under a broiler.
Prep Time15 minsCook Time3 hrs 30 minsTotal Time3 hrs 45 mins
For the Lamb Leg
4 lbs bone-in American Lamb leg (fat trimmed and tied with twine)
0.33 cup kosher salt
freshly ground black peppper
3 tbsp coarsely chopped garlic
0.25 cup fresh rosemary leaves
0.25 cup fresh thyme leaves
0.50 tsp crushed red pepper flakes
zest from 1 lemon
0.50 cup extra virgin olive oil
For the Italian Salsa Verde
2 coarsely chopped garlic cloves
0.50 tsp kosher salt
0.25 tsp crushed red pepper flakes
lemon zest (from 1 lemon)
2 tbsp lemon juice (from 1 lemon)
0.50 cup extra virgin olive oil
1 cup coarsely chopped Italian parsley
1 tbsp capers (rinsed and drained)
2 chopped anchovy filets
1Make the garlic and herb marinade by combining garlic, rosemary leaves, thyme, red pepper flakes, lemon zest and olive oil in food processor or blender. Pulse until well chopped, but not completely pureed.
2Pat the lamb dry with paper towels, then sprinkle the salt and freshly ground pepper over the entire lamb leg. Rub the garlic and herb mixture all over the lamb.
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.
4Set the sous vide temperature to 133°F / 56°C and cook the lamb for 3 to 5 hours.
5When the lamb leg is almost finished, pre-heat the broiler.
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.
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.
To Make the Italian Salsa Verde
8Place all ingredients in a blender or food processor and pulse until smooth.
9Taste for seasoning and add more salt or lemon juice as needed.
10Use immediately or place in a container covered with plastic wrap directly on top of the sauce to maintain the beautiful green color before refrigerating.
If a broiler isn’t available for browning the lamb, you can use a very hot heavy-bottom skillet with a little oil to sear the lamb.
The Italian Salsa Verde can be stored in the refrigerator for up to 2 days.
Recipe and photos courtesy of the American Lamb Board and Salt Pepper Skillet.
Ingredients
For the Lamb Leg
4 lbs bone-in American Lamb leg (fat trimmed and tied with twine)
0.33 cup kosher salt
freshly ground black peppper
3 tbsp coarsely chopped garlic
0.25 cup fresh rosemary leaves
0.25 cup fresh thyme leaves
0.50 tsp crushed red pepper flakes
zest from 1 lemon
0.50 cup extra virgin olive oil
For the Italian Salsa Verde
2 coarsely chopped garlic cloves
0.50 tsp kosher salt
0.25 tsp crushed red pepper flakes
lemon zest (from 1 lemon)
2 tbsp lemon juice (from 1 lemon)
0.50 cup extra virgin olive oil
1 cup coarsely chopped Italian parsley
1 tbsp capers (rinsed and drained)
2 chopped anchovy filets
Directions
1Make the garlic and herb marinade by combining garlic, rosemary leaves, thyme, red pepper flakes, lemon zest and olive oil in food processor or blender. Pulse until well chopped, but not completely pureed.
2Pat the lamb dry with paper towels, then sprinkle the salt and freshly ground pepper over the entire lamb leg. Rub the garlic and herb mixture all over the lamb.
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.
4Set the sous vide temperature to 133°F / 56°C and cook the lamb for 3 to 5 hours.
5When the lamb leg is almost finished, pre-heat the broiler.
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.
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.
To Make the Italian Salsa Verde
8Place all ingredients in a blender or food processor and pulse until smooth.
9Taste for seasoning and add more salt or lemon juice as needed.
10Use immediately or place in a container covered with plastic wrap directly on top of the sauce to maintain the beautiful green color before refrigerating.
Herb Crusted Sous Vide Leg of American Lamb
