Sous Vide Leg of Lamb (Boneless) with Classic Mint Sauce Recipe

This sous vide leg of lamb recipe is definitely one of my favorites - just place the lamb in a water bath in the morning and go about your day - whether it’s work or a date. When you’re ready to eat, a quick 10 minutes of finishing cooking turns the lamb into a tender, juicy delight with beautifully crispy crust. Pair it with the classic mint sauce, and you have a dish that’s sure to impress.

I used to dread cooking leg of lamb because, no matter how I tried, it often turned out tough as leather or, conversely, too rare in the middle. I had a few mediocre attempts that were just passable, but nothing to write home about. However, everything changed when I tried sous vide cooking. This method is practically foolproof and can preserve rich lamb flavor and tenderness to shine through, all thanks to the INKBIRD sous vide cooker.

So, if you also can’t wait to cook a perfectly done leg of lamb, join me on this culinary journey!

Ingredients:

For the lamb:

• 1 butterflied boneless leg of lamb, about 4-5 pounds
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon whole mustard seeds
• 1 tablespoon whole cumin seeds
• Salt and freshly ground black pepper to taste
• 1/2 cup dry red wine

For the mint sauce:

• 1 cup picked fresh mint leaves
• 1 cup picked fresh cilantro leaves
• 1 clove garlic, minced
• 1 small shallot, minced
• 2 Fresno chilli, minced
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 tablespoon honey
• Pinch of salt

Equipment:

• Sous vide immersion circulator
• Large container or pot
• Vacuum sealer and bags
• Cast iron skillet
• Instant read meat thermometer
• Twines

Why Boneless Leg of Lamb for Sous Vide?

If I’m grilling or smoking, I would definitely choose a bone-in leg of lamb. The bone is where you’ll find some of the most flavorful bits of meat, and as it cooks, those delicious fats melts away, infusing the meat with moisture and juiciness. However, since this is a sous vide recipe, your lamb will remain tender and succulent anyway. On the other hand, a boneless leg of lamb is easier to slice against the grain, which means you don’t have to pick up and gnaw on. Typically, you can find a butterflied leg of lamb at most butcher shops.

How to Prepare the Lamb for Sous Vide Cooking?

A whole leg of lamb can be quite cumbersome and often won’t fit in standard home sous vide cookers and vacuum bags, so I recommend using a smaller cut that weighs about 4 pounds, preferably butterflied to about 3/4 inch thick. Just ask your butcher to butterfly it for you.

Heat two tablespoons of olive oil in a pan, then add mustard seeds and cumin seeds, stirring them constantly for about 30 seconds. Once you can smell the spices, turn off the heat and toss in fresh rosemary, thyme, and minced garlic to release more flavors. 

Spread this fragrant mixture evenly over the inside of the leg of lamb, and don’t forget to season it generously with salt and black pepper. Carefully roll up the lamb and secure it with butcher’s twine, with the string about 1-1.5 inches apart. Finally, place the rolled lamb into a vacuum bag and seal it tightly with a vacuum sealer.

Sous Vide Leg of Lamb Time and Temperature

Whichever doneness you choose, you should cook the leg of lamb for at least 3 hours due to its larger size, but never sous vide for more than 8 hours as the meat will become overly soft and mushy.

Sous Vide Leg of Lamb: Step-by-Step Instructions

Step 1: Preheat Water Bath. Fill a container or pot with water and set your sous vide cooker to the desired temperature and time based on the chart above. My favorite setting is 135°F/57°C for 5 hours for medium-rare perfection.

Step 2: Sous Vide Leg of Lamb. Once the water bath reaches the set temperature, submerge the vacuum-sealed leg of lamb in and let it cook until your sous vide cooker notifies your that it is done.

Step 3: Sear the Lamb. When ready to serve, take the lamb out of the bag and pat dry with paper towels. In a cast iron skillet, heat a tablespoon of olive oil over high heat until it shimmers. Add the leg of lamb and sear each side for about 2 minutes, turning occasionally, until nicely golden. To ensure your lamb is safe to eat, remember to use an instant-read thermometer to check the temperature at the very center of the meat. The USDA recommends that lamb should reach a minimum internal temperature of 145 degrees Fahrenheit.

Step 4: Rest and Slice. Let the lamb rest for 10 minutes, then remove the twines and slice against the grain.

How to Make the Mint Sauce?

Fresh mint sauce is the classic and perfect accompaniment to leg of lamb, as it beautifully balances the richness of the meat while introducing a vibrant, refreshing flavor. And, best of all, it’s super easy to make and you can prepare it while your leg of lamb is cooking sous vide.

Finely chop fresh mint leaves, cilantro, shallots, garlic, and Fresno chili, then stir in white wine vinegar, olive oil, a pinch of salt and a little honey. Allow the mixture to sit and meld together until your lamb is done cooking, then either drizzle it over the sliced lamb or serve it as a dip.