Sous Vide Leg of Lamb is an ideal choice for entertaining: easy to prepare, reliably tender, and simple to serve to a crowd. Cooked sous vide, a leg of lamb comes out consistently perfect and can even yield tasty leftovers for the next day.
This version leans on a classic rosemary-and-thyme herb paste that marinates the lamb before the sous vide bath. A brief blast under the broiler finishes the roast with a golden, herb-crusted exterior.
Legs of lamb can be tricky to cook well by traditional methods — overcooking dries them out, and undercooking can leave them tough. Sous vide removes the guesswork by holding the meat at the exact temperature you want, producing tender, evenly cooked results every time.
This recipe was created in partnership with the American Lamb Board. All thoughts and opinions are my own.
Buying American Lamb is Buying Local.
I’ve been trying to buy more local ingredients recently — from proteins like lamb and pork to seafood, fruits, and vegetables. Local sourcing often means fresher ingredients and direct support for family-owned farms in nearby communities.
Where to buy American Lamb
Your local neighborhood butcher is often the best place to source American Lamb. Butchers can tell you where the lamb came from, answer questions, and trim or tie the cut to your preference — helpful benefits when buying meat locally. Supporting a local butcher supports local agriculture.
The Heart & Trotter in San Diego is a whole-animal butcher where I sourced the lamb used here. The lamb was 100% pastured, grass-fed California lamb from Autonomy Farms in Bakersfield.
Bigger retailers such as Whole Foods Market also often carry quality American Lamb. Try American Lamb next time you shop and experience the difference that local sourcing can make.
Leg of lamb marinade
The herb paste for this leg of lamb is intentionally simple to enhance, not mask, the lamb’s natural flavor. It combines fresh rosemary, thyme, crushed red pepper flakes, lemon zest, and extra virgin olive oil.
Generously season the leg with kosher salt before rubbing on the herb paste. Salting early gives the salt time to penetrate the meat along with the herb aromas, acting like a dry brine. The olive oil in the paste also helps tenderize and carry flavor into the meat.
Why the sous vide technique is so great for entertaining
Entertaining can be stressful: you want the food to be excellent and the timing to be manageable. Cooking the leg of lamb sous vide solves both problems.
- Hands-off, worry-free cooking. Set the water bath to the temperature you want the meat to reach, add the vacuum-sealed lamb, set the timer, and relax. Because sous vide holds the food at a fixed temperature, the meat cannot overcook beyond the set point, giving you a flexible time window to serve.
- Consistently perfect results. Choose the target temperature for your desired doneness and the sous vide machine maintains it precisely. No more guessing or constant oven checks.
How to cook a leg of lamb in the sous vide
Sous vide cooking removes uncertainty: set the temperature, place the lamb in the bath for the recommended time, and it will be done to the precise doneness you chose.
1. Season and marinate the lamb with the herb paste.
2. Vacuum-seal the leg and refrigerate overnight to let the flavors meld.
3. Fill a container with water and set the sous vide to 133°F (56°C). Add the sealed leg and cook for 3 to 5 hours. Within that window the results will be the same.
4. Remove the lamb from the bag, pat it dry, and sear under a broiler for 4–5 minutes to brown and crisp the exterior.
5. Rest for about 5 minutes on a cutting board, then slice thinly and serve.
What temperature to cook a leg of lamb in the sous vide?
Choose the sous vide water bath temperature based on the doneness you want. Unlike oven roasting, sous vide does not have carryover cooking — the meat reaches and stays at the water temperature, so it won’t continue to rise afterward.
133° Fahrenheit / 56° Celsius for Medium-Rare.
Because the sous vide bath temperature equals the final internal temperature of the meat, you can be confident in the doneness when the cook time finishes.
How long does it take to cook a leg of lamb sous vide?
For a bone-in leg of lamb cooked to medium-rare (133°F / 56°C), plan to cook it in the sous vide for 3½ to 5 hours.
Between 3½ and 5 hours.
How to finish sous vide lamb
After the sous vide bath the lamb is fully cooked, but finishing it with a hot sear greatly enhances flavor through the Maillard reaction. Options to finish the lamb include broiling (recommended), searing in a hot skillet, grilling, or using a torch.
Broiler method — Ideal for a large surface area like a leg. A quick, high-heat broil browns the exterior without further cooking the interior.
Tip: Preheat a heavy skillet under the broiler and place the lamb on it to brown faster and more evenly.
Skillet method — A very hot skillet with a bit of oil will develop a crust quickly.
Grill method — A hot grill can brown the lamb, though grills may take longer to reach peak heat.
Torch method — Useful for small pieces or spot searing, but slow for browning a large leg.
How long to rest the leg of lamb
Resting after sous vide is less critical than after oven roasting, but since you finish the lamb under a broiler, let it rest for about 5 minutes before slicing. When oven-roasting a leg, a much longer rest (around 20 minutes) is recommended.
If you like your lamb more well done
If some guests prefer their lamb more cooked, briefly sear individual slices on a hot grill or skillet for about 30 seconds per side to raise their doneness slightly without affecting the whole roast.
It’s always safer to cook slightly less initially, since you can always apply more heat to finished slices.
What to serve with leg of lamb
Many sides pair wonderfully with leg of lamb: creamy polenta, roasted or sous vide root vegetables, a bright mint chimichurri, a red wine sauce with a touch of mint, au gratin potatoes, buttery marble potatoes, roasted cauliflower, or a seasonal salad.
What wine to pair with leg of lamb
A classic pairing is Pinot Noir. Its bright acidity complements the lamb without overpowering its delicate flavors.
What to do with leftover lamb
Leftover leg of lamb is versatile and often tastes even better the next day. Thinly slice for sandwiches with crusty bread and salsa verde, toss into a salad, or dice and sauté for tacos — all delicious ways to enjoy leftovers.
Special Equipment Used
Essential items for this recipe include a sous vide machine, a large water bath container or pot, and a vacuum sealer with bags (or heavy-duty zip-top freezer bags). A hand blender or food processor is useful for the herb paste and salsa verde.
Herb Crusted Sous Vide Leg of Lamb
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Ingredients
- 1 4 to 6 pound bone-in American leg of lamb (fat trimmed and tied)
- 1/3 cup kosher salt
- freshly ground black pepper
- 1/4 cup fresh rosemary leaves
- 1/4 cup fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- zest from 1 lemon
- 1/2 cup extra virgin olive oil
- 2 coarsely chopped garlic cloves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- lemon zest (from 1 lemon)
- 2 tablespoons lemon juice (from 1 lemon)
- 1/2 cup extra virgin olive oil
- 1 cup coarsely chopped Italian parsley
- 1 tablespoon capers (rinsed and drained)
- 2 chopped anchovy filets
Instructions
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Make the herb marinade: combine rosemary, thyme, red pepper flakes, lemon zest, and olive oil in a food processor or blender. Pulse until the herbs are finely chopped but not completely pureed.
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Pat the lamb dry, then sprinkle salt and freshly ground pepper over the entire leg. Rub the herb mixture all over the lamb.
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Place the leg in a vacuum seal bag or a zip-top freezer bag, seal, and refrigerate overnight. Bring the lamb to room temperature before cooking.
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Set the sous vide to 133°F / 56°C and cook the lamb for 3 to 5 hours.
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When the lamb is nearly done, preheat the broiler.
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Remove the lamb from the bag and place it on a sheet pan. Pat dry, rub a little olive oil over the surface to promote browning, and broil until well browned, about 4–5 minutes.
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Rest the leg on a cutting board for a few minutes, slice, and serve with Italian Salsa Verde. Finish with a sprinkle of finishing salt if desired.
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Place all salsa verde ingredients in a blender or food processor and pulse until smooth.
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Taste and adjust seasoning with more salt or lemon juice as needed.
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Use immediately or store in the refrigerator, covering the surface with plastic wrap to preserve the bright green color.
Notes
- If you don’t have a broiler, use a very hot, heavy-bottomed skillet with a little oil to sear the lamb.
- Italian Salsa Verde can be stored in the refrigerator for up to 2 days.
Nutrition
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Smoked Sous Vide Prime Rib
Grilled Leg of Lamb
Smoked Lamb Shoulder
Lamb Kabobs
Thank you to the American Lamb Board for sponsoring this post. All thoughts and opinions are my own.