Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables

By: The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon

Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sous Vide
cuisine icon Keywords
4 servings, cloves garlic, contributed, cook 2 hour, easy, fingerling potatoes, fresh rosemary sprigs, garlic powder, large carrots, leg of lamb, main course, minced fresh rosemary leaves, modern, more than 2 hours, orange, parsnips, prep 15 min, sous vide, sweet onion

prep icon Prep Time
15 min
cook icon Cook Time
2 hour

serving icon Servings
4 servings
Ingredients
  • 1-2 lbs leg of lamb
  • 1/2 tsp garlic powder
  • 2 fresh rosemary sprigs
  • 6 large carrots
  • 1 lb fingerling potatoes
  • 1 sweet onion
  • 2 parsnips
  • 1 tbsp minced fresh rosemary leaves
  • 6 cloves garlic
  • 1 orange
Instructions
  • Preheat a water bath to 130°F.Lightly salt and pepper the lamb, then sprinkle with the garlic powder.Place the leg of lamb in a sous vide bag, position the rosemary sprigs on top, then seal. Place the bag in the water bath and cook for 2 to 4 hours, until heated through, or up to 24 hours until tenderized.
  • Preheat an oven to 400°F.Toss all the ingredients together with olive oil, then salt and pepper them. Place on a rimmed baking sheet, then cook, stirring once or twice, about 30 to 60 minutes, or until tender.
  • Take the sous vide bag out of the water bath and remove the cooked leg of lamb. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the lamb, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove from the heat. Cut the lamb into serving portions.Place the roasted root vegetables on a plate and top with a portion of lamb. Zest the orange on top, then serve.
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