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sous vide rosemary lamb

Sous Vide Rosemary Leg of Lamb

Course Main Course
Cuisine British
Servings 6

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

FOR THE LEG OF LAMB

  • 1 kg leg of lamb
  • 1 tsp garlic powder
  • 2 fresh rosemary sprigs

FOR THE ROASTED VEGETABLES

  • 8 large carrots peeled and coarsely chopped
  • 500 g potatoes coarsely chopped
  • 2 red onions diced
  • 3 parsnips peeled and diced
  • 1 tbsp minced fresh rosemary leaves
  • 6 cloves garlic coarsely chopped

TO ASSEMBLE

  • 1 orange

Instructions
 

For the Leg of Lamb

  • Preheat a water bath to 55°C. Lightly salt and pepper the lamb, then sprinkle with the garlic powder. Place the leg of lamb in a zip lock bag, position the rosemary sprigs on top, then seal. Place the bag in the water bath and cook for 4 hours, until heated through, or up to 24 hours until tenderized.

For the Roasted Vegetables

  • Preheat an oven to 200°C. 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.
Keyword Instant Pot, Lamb