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Combine kosher salt, garlic, lemon zest, black pepper, red pepper flakes, and olive oil in a bowl, then whisk.
Place lamb in a FoodSaver bag, then pour marinade and fresh rosemary and oregano on top. Use the FoodSaver vacuum sealer to remove air from bag, then place in a refrigerator for 8 hours or overnight.
When ready to cook, fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare leg of lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between: 135F and 144F. I set mine to 130F.
Place sealed bag with boneless leg of lamb in the pot of water, then set a timer as soon as circulator reaches desired temperature. Cook lamb for 3-4 hours (or up to 6 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.
Heat a large skillet over high heat. When very hot, add canola or vegetable oil. Sear lamb for 2-3 minutes on all sides, or until golden brown all around. Allow meat to rest for 5-10 minutes, then thinly slice.
Serve sliced leg of lamb as is or with rice, tzatziki, cucumbers, pita, and lemon wedges in a Mediterranean bowl. Fresh herbs (dill, oregano, parsley, or mint) make a great garnish and add extra flavor. Additional toppings could include: pomegranate seeds, feta, pickled red onions, or harissa.