Sous Vide Leg of Lamb with Rosemary and Garlic

Step 1

Start by setting your sous vide water bath to 134℉.

Step 2

Prepare the herb mixture by mincing the garlic, rosemary, and thyme and mixing them together with the salt, pepper, smoked paprika, and olive oil. Slice half a lemon into rounds.

Step 3

Spread the herb mixture on the lamb, making sure to get it into all the nooks and crannies. Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape.

Step 4

Place the lamb in a sous vide bag along with the lemon slices and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours.

Step 5

Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.

Step 6

To finish the lamb grill it on a medium high grill for 3 to 5 minutes per side, turning it as you go. The goal is to add some char to the outside of the lamb without over cooking the inside.

Step 7

Let the lamb rest under foil for 5 to 10 minutes before serving.