Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
By :The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon
Print Recipe
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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Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Cooking Technique Sous Vide
Main Ingredient Lamb, Orange, Vegetables
Prep Time 15 minutes
Cook Time 2-4 hours
Servings
4 servings
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
TO ASSEMBLE
  • 1 orange
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Cooking Technique Sous Vide
Main Ingredient Lamb, Orange, Vegetables
Prep Time 15 minutes
Cook Time 2-4 hours
Servings
4 servings
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
TO ASSEMBLE
  • 1 orange
Votes: 0
Rating: 0
Rate this recipe!
Instructions
For the Leg of Lamb
  1. 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
  1. 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
  1. 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.
5 replies
  1. Instant Pot
    Instant Pot says:

    Hi John O’Connor,

    This is a Sous Vide recipe. It mentions putting in the lamb in step one when it mentions “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.”

    This is not a pressure cooking recipe.

  2. scott williams
    scott williams says:

    Not sure I understand, I can set the Instapot for 130? So I can leave the sous vide bag in the instapot overnight with the lamb in the bag? It sounds great.

  3. Instant Pot
    Instant Pot says:

    Hi scott,

    Yes, depending on the model, it may have a Sous Vide function. If yours does, then simply set to the Sous Vide program to 130 and allow the water to heat up. Once heated, place the sous vide bag with lamb into the water and cook for the desired time indicated in the recipe. Make sure to keep the lid on.

  4. Bambolina
    Bambolina says:

    What if I dont have the sous vide function on my model? Can I still use this technique?

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