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December 9, 2018

Herb Crusted Sous Vide Leg of American Lamb


Recipe Provided By
"Salt Pepper Skillet"
Prep Time

15 min

Cook Time

3 hrs 30 Min

Total Time

3 HRS 45min



Herb Crusted Sous Vide Leg of American Lamb with baby potatoes on a plate


Lamb Leg

Garlic Herb Marinade

  • 1 lemon, zested
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh thyme leaves
  • 3 tablespoons coarsely chopped garlic
  • 1/2 teaspoon crushed red pepper flakes 

Italian Salsa Verde

  • 2 garlic cloves, coarsely chopped
  • 2 chopped anchovy filets
  • 1 lemon, zested
  • 1 cup coarsely chopped Italian parsley
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon capers, rinsed, drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes


For the Garlic and Herb Marinade: in a food processor or blender, combine lemon zest, oil, rosemary, thyme, garlic, and red pepper flakes; pulse until well chopped, but not completely pureed. 

For the Lamb Leg: Pat the lamb dry with paper towels; sprinkle salt and pepper over the entire lamb leg. Rub Garlic and Herb Marinade all over the lamb. Place lamb leg in a vacuum seal bag or zip-close freezer bag; seal and refrigerate overnight.  

Bring lamb to room temperature before cooking. Set sous vide temperature to 133 degrees F; cook for 3 to 5 hours. 

Remove lamb from the bag; transfer to a sheet pan. Pat dry with paper towels; rub a little olive oil all over to help promote browning. Place lamb under the broiler until the top is well browned, about 4 to 5 minutes. 

Rest lamb leg on a cutting board; slice and serve with Italian Salsa Verde sauce. Sprinkle with finishing salt, such as Maldon Sea Salt. 

For the Italian Salsa Verde: In a blender or food processor, add garlic, anchovies, lemon zest, parsley, oil, lemon juice, capers, salt and red pepper flakes; pulse until smooth. Adjust seasoning or add lemon juice as needed. Use immediately or place in a container covered with plastic wrap directly on top of the sauce to maintain color before refrigerating.



  • If a broiler isn’t available for browning the lamb, use a very hot heavy-bottom skillet with a little oil to sear the lamb. 
  • The Italian Salsa Verde can be stored in the refrigerator for up to 2 days.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Raw Herb Crusted Leg of American Lamb on sheet pan
Herb Crusted Sous Vide Leg of American Lamb on serving dish with knife
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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