Foryoueats: Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe
This Sous Vide Leg of Lamb recipe features a flavorful rub of mint, cumin, and black mustard, resulting in tender and juicy meat. Prepared sous vide for optimal flavor and texture, this dish is...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Ingredients
- 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
- 1/2 butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2kg) (see note)
- 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
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