sous vide cooking

Simple sous vide leg of lamb is cooked slowly in a water bath until reaching the perfect medium-rare. After a quick sear, the lamb roast is sliced and served in a Mediterranean rice bowl with cucumber salad, tzatziki, and warm pita bread. Ultimate luxury!

Sous Vide Leg Of Lamb

(5-6 lb) boneless leg of lamb

salt

garlic (minced)

rosemary

oregano

lemon

tsp black pepper

½ tsp crushed red pepper flakes

extra virgin olive oil

Tbsp canola or vegetable oil

white rice (cooked)

tzatziki

cucumbers or cucumber salad (mixed with yogurt, lemon juice, and minced garlic)

pomegranate seeds (for crunch)

oregano (garnish)

dill (garnish)

lemon wedges (for serving)

Combine kosher salt, garlic, lemon zest, black pepper, red pepper flakes, and olive oil in a bowl, then whisk.

Make the marinade

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.

Prepare lamb

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.

Cook lamb

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.

To serve

The sirloin is a delicious and affordable cut that is very similar to a New York steak. When you sous vide this slightly tougher cut, not only does it deliver melt-in-your-mouth tenderness, but it is also packed with a strong beefy flavor.

Sous Vide Sirloin Steak

Kosher Salt

Fresh Cracked Pepper

tbsp Unsalted Butter

Fresh Thyme

tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil

Prepare the Water Bath

Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Select the Thickness of Your Steak

Using the ruler on the side of the snap weight, measure the thickness of your steak at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes

How Would You Like Your Steak Prepared?

Choose your preferred doneness.Taste: Medium rare Temperature: 130 °F

Season and Bag the Steak

Generously season the steak with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter, garlic, and a sprig of thyme or rosemary.

Vacuum Seal the Bag

Using the vacuum sealer, make sure that the steak is completely sealed and that any excess air has been removed from the bag.

Place the Sirloin in the Sous Vide Container

Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.

Sous Vide the Steak

Allow the beef sirloin to sous vide for the duration of the given cooking time.

Remove the Sirloin from the Sous Vide Container

Once the steak has finished cooking, carefully remove the steak from the water bath. Remove the steak from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry the steak with paper towels.

Let's Sear That Steak!

Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the steak along with the garlic and herbs to the pan. Sear the steak on each side for approximately 1 minute. After flipping the steak, you can add unsalted butter for basting. This adds an extra depth of flavor and smells amazing!

Slice and Serve!

We find that a heaping pile of french fries and some creamy garlic butter are the perfect accompaniments for this delicious steak.

Top 2 sous vide cooking recipes from across the web

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Sous Vide Leg Of Lamb

Sous Vide Sirloin Steak

Top 2 sous vide cooking recipes from across the web

The most viewed sous vide cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Leg Of Lamb

Sous Vide Sirloin Steak

The most viewed sous vide cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine