Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables

Leg of lamb is a classic family dinner dish. Using sous vide to cook it ensures that it never gets dried out and is perfectly cooked, through and through. Adding some rosemary in the sous vide pouch infuses the meat with the aroma and flavor of rosemary without overpowering it.
I usually cook my leg of lamb until just heated through, but the tenderness of leg of lamb can vary considerably, and it can be cooked up to 24 hours if you want to tenderize it more.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

more than 2 hours

Cooking Technique

Sous Vide

Keywords

4 servings, cloves garlic, contributed, cook 2 hour, easy, fingerling potatoes, fresh rosemary sprigs, garlic powder, Jason Logsdon, 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 Time

15 min

Cook Time

2 hour

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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