Sous Vide Leg of Lamb With Mint, Cumin, and Mustard

Name: Sous Vide Leg of Lamb With Mint, Cumin, and Mustard
Total time: 120 min
Ingredients: 1/2 butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2kg); 3 tablespoons (45ml) vegetable or canola oil, divided; 1 tablespoon (12g) whole black mustard seeds; 2 teaspoons (8g) whole cumin seeds; Kosher salt and freshly ground black pepper; 1 ounce (30g) picked fresh mint leaves (about 1 cup), finely chopped; 1 ounce (30g) picked fresh cilantro leaves and tender stems (about 1 cup), finely chopped; 1 small shallot, finely minced; 1 medium clove garlic, finely minced; 1 red jalapeño or Fresno chili, finely minced; 1 tablespoon (15ml) red wine vinegar; 3 tablespoons (45ml) extra-virgin olive oil

recipes.anovaculinary.com

A butterflied leg of lamb is ideal for stuffing and rolling with other ingredients, and, because lamb is so robustly flavored on its own, you don't have to be shy or subtle about it. Today we're...

Keywords

Sous vide
Sousvide
water bath
immersion circulator

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Ingredients

1/2 butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2kg)
3 tablespoons (45ml) vegetable or canola oil, divided
1 tablespoon (12g) whole black mustard seeds
2 teaspoons (8g) whole cumin seeds
Kosher salt and freshly ground black pepper
1 ounce (30g) picked fresh mint leaves (about 1 cup), finely chopped
1 ounce (30g) picked fresh cilantro leaves and tender stems (about 1 cup), finely chopped
1 small shallot, finely minced
1 medium clove garlic, finely minced
1 red jalapeño or Fresno chili, finely minced
1 tablespoon (15ml) red wine vinegar
3 tablespoons (45ml) extra-virgin olive oil