Monday, March 16, 2020

Sous Vide Bone-in Leg of Lamb

Tender and juicy, this sous vide bone-in leg of lamb is guaranteed to be cooked to perfection inside and out. You do have to start one day ahead of when you would like to serve it, but most of the time is hands off, with a sous vide precision cooker. Finish it off by roasting in a hot oven.

Food Lust People Love: Tender and juicy, this sous vide bone-in leg of lamb is guaranteed to be cooked to perfection inside and out. You do have to start one day ahead of when you would like to serve it, but most of the time is hands off, with a sous vide precision cooker. Finish it off by roasting in a hot oven.


When my son-in-law gave me a sous vide precision cooker for Christmas several years ago, I had very little knowledge about that method of cooking. A lot of research and a few experiments won me over. Sous vide is a great way to control the internal temperature of meat, making sure that it’s not over-cooked or dried out.

My one issue, which I touched upon in my post for a chicken crown roast, is that all the recipes I could find online were for boneless meat. Expanding on my triumph with the guinea fowl and chicken roast, I gave a whole leg of lamb a try. Another triumph. In fact, I’ve made a whole leg of lamb this way a couple of times and now I don’t think I’ll roast one any other way. The only downside is that I have to plan ahead, but it's totally worth it!

The inside is tender and juicy from the long cooking at low temperature in the sous vide but the outside still has all the divine golden bits (and drippings in the pan) to make a delicious gravy from its time in a hot oven. Best of both worlds.

Sous Vide Bone-in Leg of Lamb

If you want tender lamb cooked to perfection, sous vide is the way to go. Perfect lamb every time. I'll be honest. I wasn't planning to share this recipe because I didn't know how popular sous vide cooking would get, but it was so good, I couldn't not share. Please forgive the non-staged photos.

Ingredients
1 whole leg of lamb, bone in – about 2 kg or 4 lbs 6 ozs
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper
3 tablespoons olive oil
3-4 sprigs fresh rosemary or thyme, stems discarded, leaves minced

Method
Use a sharp knife to score the fat on the leg of lamb. Rub it with the salt, pepper and herb of your choice. I usually do rosemary because it partners so well with lamb, but thyme is also good.

Put the leg of lamb in a sealable, sous-vide-friendly plastic bag with the olive oil and get all the air out of the bag by immersing it in water and sealing it up.

Pop your sous vide precision cooker into a large vessel of water and set the temperature for 131°F. Put the vacuum-bag-seasoned leg into the water. Sous vide for 22 hours.



When the 22 hours are up, you have two choices. If you are ready to roast and serve the leg of lamb, you can preheat the oven to 375°F or 190°C and roast it to an internal temperature of about 130°F or 55°C for rare lamb or 145°F or 62.78°C for medium well. Cover with foil and rest for 10 minutes before slicing.

Or you can chill the leg of lamb, still in the sous vide bag, until you are ready to roast.

If you chose option two, chill the lamb in the refrigerator till ready to roast. Bring it closer to room temperature as you preheat the oven to 375°F or 190°C.

Roast the leg of lamb in your preheated oven until it is well browned and has an internal temperature of 130°F or 55°C for rare lamb or 145°F or 62.78°C for medium well. Cover with foil and rest before slicing.

Food Lust People Love: Tender and juicy, this sous vide bone-in leg of lamb is guaranteed to be cooked to perfection inside and out. You do have to start one day ahead of when you would like to serve it, but most of the time is hands off, with a sous vide precision cooker. Finish it off by roasting in a hot oven.


Enjoy!

Welcome to another MultiCooker post! Check out all of the other alternative cooking method posts we are sharing today.

Pressure Cooker & Instant Pot Recipes:
Slow Cooker Recipes:
Sous Vide Recipes:
Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!


Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

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Food Lust People Love: Tender and juicy, this sous vide bone-in leg of lamb is guaranteed to be cooked to perfection inside and out. You do have to start one day ahead of when you would like to serve it, but most of the time is hands off, with a sous vide precision cooker. Finish it off by roasting in a hot oven.
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