Herb Crusted Sous Vide Leg of American Lamb

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.

NOTES:

• 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.