Step 1

Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness*.

Step 2

Season the lamb: In a medium bowl, whisk together garlic, rosemary, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Rub the seasoning into the meat thoroughly.

Step 3

Vacuum seal the meat: Place the seasoned lamb in a zip-loc bag. Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Step 4

Cover with foil to minimize water evaporation.

Step 5

Sous vide leg of lamb: Place the bag in the sous vide water bath and cook for about 8-10 hours. Once the timer goes off, remove the bag from the water bath.

Step 6

Sear the lamb: Remove the lamb from the bag and use paper towels to wipe off any extra moisture.

Step 7

Place a skillet on medium-high heat and add 2 tablespoons of oil. Once the oil is smoking hot, add the lamb and sear for about 2 minutes per side until nicely browned. (You can also add some rosemary sprigs if preferred).

Step 8

Transfer the lamb to a cutting board, cover it with foil and let it rest for 5 minutes before serving.