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Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe

Name: Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 8
Ingredients: 3 tablespoons (45ml) vegetable or canola oil, divided; 1 tablespoon (12g) whole black mustard seeds; 2 teaspoons (8g) whole cumin seeds; Kosher salt and freshly ground black pepper; 1/2 butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2kg) (see note); 1 ounce (30g) picked fresh mint leaves (about 1 cup), finely chopped; 1 ounce (30g) picked fresh cilantro leaves and tender stems (about 1 cup), finely chopped; 1 small shallot, finely minced; 1 medium clove garlic, finely minced; 1 red jalapeño or Fresno chili, finely minced; 1 tablespoon (15ml) red wine vinegar; 3 tablespoons (45ml) extra-virgin olive oil

Prep Time

15m

Cook Time

2h 10m

Total Time

2h 25m

This Sous Vide Leg of Lamb recipe features a flavorful rub of mint, cumin, and black mustard, resulting in tender and juicy meat. Prepared sous vide for optimal flavor and texture, this dish is perfect for a special occasion or family dinner.

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Ingredients

Servings: 8

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3 tablespoons (45ml) vegetable or canola oil, divided

1 tablespoon (12g) whole black mustard seeds

2 teaspoons (8g) whole cumin seeds

Kosher salt and freshly ground black pepper

1/2 butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2kg) (see note)

1 ounce (30g) picked fresh mint leaves (about 1 cup), finely chopped

1 ounce (30g) picked fresh cilantro leaves and tender stems (about 1 cup), finely chopped

1 small shallot, finely minced

1 medium clove garlic, finely minced

1 red jalapeño or Fresno chili, finely minced

1 tablespoon (15ml) red wine vinegar

3 tablespoons (45ml) extra-virgin olive oil

Heat 2 tablespoons (30ml) vegetable oil in a small skillet over medium-high heat until shimmering. Add mustard and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Immediately transfer to an empty skillet or heatproof bowl and let rest until cool enough to handle. Season mixture generously with salt and pepper.

Spread half of spice mixture evenly over inside of lamb leg, then carefully roll it back up.

Secure lamb leg with butcher's twine at 1- to 1 1/2–inch intervals, starting from both ends and working toward the center. Season exterior generously with salt and pepper.

Preheat a sous vide water bath to desired temperature according to chart above. Seal lamb inside a vacuum bag, or a zipper-lock bag using the water displacement method , then submerge and cook for desired time according to chart above.

Meanwhile, make the chimichurri by combining remaining cumin and mustard mixture with mint, cilantro, shallot, garlic, chili, red wine vinegar, and olive oil in a medium bowl. Stir vigorously with a fork and season to taste with salt and pepper. Set aside.

When ready to serve, remove lamb from bag and carefully pat dry with paper towels. In a cast iron, carbon steel, or nonstick skillet, heat remaining 1 tablespoon (15ml) vegetable or canola oil over high heat until lightly smoking, then add lamb and cook, turning occasionally, until well browned on all sides, about 4 minutes total.

Remove twine, slice lamb, and serve immediately with chimichurri.

Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe

Ingredients

Steps

Nutrition Facts

Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts