Sous Vide Leg of Lamb (Boneless)

medium rare boneless leg of lamb sliced open on cutting board.

5 from 2 votes

Imagine a boneless sous vide leg of lamb, exceptionally tender and succulent, cooked to the exact temperature of your choosing. The sous vide method of cooking is a game changer for melt-in-your-mouth lamb.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

Ingredients

4.5 lbs boneless leg of lamb (exact weight not important)

Seasoning for inside lamb (if using), Note 1

1 tablespoon cooked/sauteed minced garlic (or 3/4 teaspoon garlic powder)
2 tablespoons chopped fresh rosemary (or 1/2 tablespoon dried)
1 teaspoon Dijon mustard
1 tablespoon olive oil

Seasoning for outside of lamb (pre-sous vide)

kosher salt, black pepper, garlic powder, sprig of rosemary

Seasoning (for searing/grilling)

2 teaspoons mayonnaise (or oil)
1 teaspoon Dijon mustard
light sprinkle of salt and pepper

US Measures - Metric

Instructions

HEAT WATER BATH with immersion circulator to your preferred temperature. I use 134F/56C for medium rare. Note 2 for other temperatures.
MAKE SEASONING PASTE: Mix chopped rosesmary, Dijon, garlic and olive oil in a small bowl, creating a paste.
PREPARE LEG OF LAMB: Remove boneless lamb from packaging and slip off netting if there is one. Note 3 to skip inside seasoning. Unroll lamb to make one flat piece. If necessary, cut one or two slits in the meat to even it out. Using clean hands, rub the paste over the entire inside surface.
To re-roll, shape and tie up the seasoned lamb, tuck in both sides at the longer ends, then roll lamb into a cylinder. Don't worry if not perfect - just do your best - it will be fine. Slip 4 pieces of twine underneath the roll. Tie knots to secure the roll, first at both ends, then in the middle. The goal is to create a roll as even as possible that will fit in a resealable bag (e.g. ziploc).
SOUS VIDE LAMB: To use water displacement method, place lamb in a plastic resealable bag and lower into heated water bath just until the seal of bag is above the water line (this will push out the air). Then seal the bag. It should sink to the bottom if all the air is pushed out which you want. Use a clip to keep it submerged if needed. Note 4 for vacuum seal method.
Sous vide lamb for 5 1/2 - 6 hours (maximum 8 hours). If your lamb roll is on the thicker side (5+ inches/13+ cm), cook for 7-8 hours.
FINISH LAMB: Remove lamb from bag and pat dry well with paper towels. A dryer surface will brown better. Heat grill to high heat. Note 5 for other browning options.
Mix mayo (or oil) and Dijon in a small bowl and brush over entire surface of lamb. Sear lamb on all sides for total of 4 minutes until well browned. Be careful of over-charring the meat as lamb is fatty and will cause flames. Transfer to cutting board, Slice and serve with gravy, Note 6, or other condiment.

Notes

Seasoning blend options - you can experiment with different flavor blends:
- Mediterranean/Greek: fresh herbs (rosemary, thyme, oregano), garlic, lemon zest, dried or fresh mint
- Moroccan: cumin, coriander, paprika, cinnamon, turmeric, cayenne pepper.
- Indian: cumin, coriander, garam masala, garlic, chili powder.
Sous vide times and temperature options:
- Rare: 115F (46C) - 124F (51C) - cool, red center
- Medium rare: 125F (52C) - 134F (57C) - warm pink center, soft
- Medium: 135F (57C) - 144 (62C) - blushing pink center, firmer
- Medium-well: 145F (63C) - 154F (67C) - mostly gray throughout, firm to touch.
- Well done: 155C (68C) - all gray, very firm.
To skip the internal seasoning (i.e. adding seasoning paste to the inside), leave the lamb tied up or in the enclosed netting if there is one.
To vacuum seal the lamb instead: If using a vacuum sealer, fold over a flap on a large sous vide bag. Place meat inside the bag and unfold the flap. Seal the bag (and vacuum out the air) as per machine instructions.
Browning/searing options (instead of grill),
1. Pan sear - heat 1 tablespoon vegetable or canola oil in cast iron skillet (or nonstick skillet) on high heat (8-9/10). Sear meat on all sides for a total of 4-5 minutes until nicely browned.
2. Oven sear: Heat oven to 500F/260C. Place lamb in a pan and roast for 6-8 minutes until browned. Don't overcook the lamb.
To make gravy: Here is a simple 5-minute beef gravy with no drippings. using broth. And another 5 minute gravy - Better Than Bouillon gravy using beef base.
Condiments to serve with lamb (instead of or with gravy): mint jelly, chimichurri, salsa verde, tomato chutney or fire-roasted tomatoes, tzatziki, or a yogurt sauce with garlic, lemon and dill or fresh mint. Garnish with grilled or fresh lemon slices if you like. See good side dishes in post.
Make ahead:
- Extra time: You have an extra 2 hour window in the sous vide water bath if you need more time. I would not recommend going over 8 hours, but I always suggest experimenting with time and temperature to find your sweet spot.
- Prep ahead: You can also prepare and season the lamb a day ahead and keep it in the fridge, uncovered, to brine.
- Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
- Reheating: The best way to reheat the lamb is the retherm it in a sous vide water bath in a bag at 130F for about 15-20 minutes if sliced and 45-60 minutes if not sliced. Alternatively, reheat lamb slices on medium-low power, covered, in the microwave for a minute or two, or in a 350F/177C oven, covered, for 10-15 minutes. If lamb is unsliced, more reheating time will be needed.

Nutrition values are estimates.