Lamb Sous Vide Cooking Time

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.

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Rating: 5

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Ingredients

FOR THE LEG OF LAMB

1-2 lbs leg of lamb
1/2 tsp garlic powder
2 fresh rosemary sprigs

FOR THE ROASTED VEGETABLES

6 large carrots peeled and coarsely chopped
1 lb fingerling potatoes coarsely chopped
1 sweet onion diced
2 parsnips peeled and diced
1 tbsp minced fresh rosemary leaves
6 cloves garlic coarsely chopped

Ingredients

FOR THE LEG OF LAMB

1-2 lbs leg of lamb
1/2 tsp garlic powder
2 fresh rosemary sprigs

FOR THE ROASTED VEGETABLES

6 large carrots peeled and coarsely chopped
1 lb fingerling potatoes coarsely chopped
1 sweet onion diced
2 parsnips peeled and diced
1 tbsp minced fresh rosemary leaves
6 cloves garlic coarsely chopped

Votes: 1
Rating: 5

Rate this recipe!

Instructions

For the Leg of Lamb

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.

For the Roasted Vegetables

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.

To Assemble

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.

The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon

Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.) Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.