Ah, the boneless leg of lamb—it’s one of those dishes that can turn a simple dinner into an unforgettable feast. Imagine the tender, juicy perfection brought to life by the magic of sous vide cooking. Just last week, I tried this recipe for a family gathering, and the lamb was so succulent, it practically melted in our mouths. Perfect for impressing guests—or even just treating yourself.
Steps
- Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat until shimmering. Add mustard and cumin seeds, stirring constantly until aromatic, about 30 seconds. Transfer the mixture to a bowl, season with salt and pepper, and let it cool.
- Spread half of the cooled spice mixture over the inside of a butterflied leg of lamb. Roll the lamb tightly and secure it with butcher’s twine at regular intervals, starting from the ends and working toward the center. Season the outside of the lamb generously with salt and pepper.
- Preheat the sous vide water bath to your desired temperature. Place the lamb in a vacuum-sealed or zipper-lock bag using the water displacement method, then submerge it in the water bath and cook for the desired time based on your preferred doneness.
- While the lamb is cooking, prepare the chimichurri by mixing the remaining spice mixture with mint, cilantro, shallot, garlic, chili, red wine vinegar, and olive oil in a bowl. Stir well and season with salt and pepper to taste. Set aside until needed.
- Once the lamb is cooked, remove it from the bag and pat it dry with paper towels. Heat the remaining tablespoon of oil in a skillet over high heat until lightly smoking, then sear the lamb, turning it occasionally, until browned on all sides, about 4 minutes in total.
- Remove the twine from the lamb, slice it, and serve immediately with the prepared chimichurri sauce.
Ingredients
- 1 tablespoon (12 g) whole black mustard seeds
- 3 tablespoons (45 ml) vegetable or canola oil, divided
- 2 teaspoons (8 g) whole cumin seeds
- Kosher salt and freshly ground black pepper
- 1/2 butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2 kg)
- 1 ounce (30 g) fresh mint leaves, finely chopped (about 1 cup)
- 1 ounce (30 g) fresh cilantro leaves and tender stems, finely chopped (about 1 cup)
- 1 small shallot, finely minced
- 1 medium clove garlic, finely minced
- 1 red jalapeño or Fresno chili, finely minced
- 1 tablespoon (15 ml) red wine vinegar
- 3 tablespoons (45 ml) extra-virgin olive oil
Nutritional Values
Calories: 2040 | Fat: 160g | Carbohydrates: 16g | Protein: 120g | Saturated Fat: 40g | Cholesterol: 424mg | Sodium: 4112mg | Dietary Fiber: 8g | Sugars: 8g | Vitamin C: 32mg | Calcium: 232mg | Iron: 16mg | Potassium: 2088mg
FAQ
- What is the benefit of cooking leg of lamb sous vide?
- Cooking leg of lamb using the sous vide method ensures perfectly even cooking from edge to edge. It also allows for precise control over the doneness of the meat, ensuring tender and juicy results.
- Why use a boneless leg of lamb for this recipe?
- A boneless leg of lamb is preferred because it is easier to carve into neat slices and offers a better opportunity for stuffing and rolling with additional flavors. The absence of the bone also allows for more even cooking.
- What spices are used in this recipe, and how do they enhance the flavor?
- The recipe uses crunchy fried black mustard seeds and cumin seeds, which add both flavor and texture to the lamb. These spices, along with a fresh mint sauce, create a vibrant and aromatic dish.
- How should the lamb be prepared before cooking sous vide?
- Start with a butterflied boneless leg of lamb and spread half of the fried spice mixture over the interior. Roll it up tightly, secure it with butcher’s twine, and season generously with salt and pepper before placing it in a sous vide bag.
- What temperature and timing should be used for sous vide cooking a boneless leg of lamb?
- The temperature and timing depend on the desired doneness. For medium-rare, cook at 125°F (52°C) to 134°F (57°C) for 2 to 6 hours, ensuring not to exceed 3 hours if under 130°F (54°C) to avoid a mushy texture.
Tips
- Use a Deboned Leg of Lamb: Opt for a boneless leg of lamb to simplify carving and enhance the flavor infusion. This cut also allows for easier stuffing and rolling with spices, ensuring even cooking.
- Properly Toast the Spices: When frying mustard and cumin seeds, ensure they are fragrant but not burnt. Stir them continuously for even toasting, which will enhance the flavor and aroma of your lamb dish.
- Secure the Lamb with Twine Carefully: Tie the lamb from the ends toward the center using butcher’s twine. This method prevents the meat from becoming misshaped and ensures it cooks evenly, facilitating easier slicing.
- Achieve a Perfect Sear: After sous vide cooking, thoroughly pat the lamb dry to remove moisture, which can hinder browning. Sear it in a hot skillet to develop a rich, flavorful crust before serving.
Equipment
- Sous Vide Precision Cooker – Essential for maintaining the precise temperature needed for sous vide cooking.
- Vacuum Sealer or Zipper-Lock Bags – For sealing the lamb before submerging it in the water bath.
- Cast Iron, Carbon Steel, or Nonstick Skillet – For searing the lamb after sous vide cooking.
- Butcher’s Twine – To secure the rolled leg of lamb.
- Sharp Boning Knife – Useful if you plan to debone the lamb yourself.
