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Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
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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.
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.
| Prep Time | 15 minutes |
| Cook Time | 2-4 hours |
| Servings |
4 servings
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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
TO ASSEMBLE
- 1 orange
Ingredients
FOR THE LEG OF LAMB
FOR THE ROASTED VEGETABLES
TO ASSEMBLE
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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.
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.
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There is no mention of when to put the lamb into the instant pot!
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.