8 -
40 mins
210 mins
4 hrs 10 mins
Choose number of servings
Ingredients
For the Lamb
- Water as needed
- Kosher Salt 2 tbsp
- Garlic Clove (finely chopped) 3
- Rosemary (fresh) 2 sprigs
- Thyme (fresh) 10 sprigs
- Boneless Leg of Lamb 1800 g
- Black Pepper (freshly cracked) as needed
- Unsalted Butter 2 tbsp
- High Heat Oil (grapeseed, vegetable, canola) 2 tbsp
- Fleur de Sel as needed
Tools that you will need
General Equipment
- 8qt (8L) Pot
- Butcher Twine (as needed)
- Cooling Rack
- Medium Bowl
- Rubber Spatula
- Scissors
- Sheet Pan
- Small bowl
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Water into the Cookware
Fill the pot right to the bottom of the probe bracket.
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 57°C for medium rare 60°C for medium 66°C for medium well 71°C for well done
2. Finely Chop the Herb Salt
While the water preheats, chop the herbs, garlic, and salt together until well incorporated. Set aside. You could make the salt on a food processor.
| Kosher Salt | 2 Tbsps. |
| Garlic Clove | 3 |
| Thyme (fresh) | 10 sprigs |
| Rosemary (fresh) | 2 sprigs |
3. Prepare the Leg of Lamb
Rub the inside with the herb salt and black pepper. You may reserve some to rub on the outside too.
| Herb Salt | all |
| Black Pepper | 20 turns |
4. Truss the Leg of Lamb
Roll the seasoned lamb, then tight the twine around it to form a roll. Space each length of twine 1cm apart, making sure to pull the string tight to form a compact roll. Once ready add to the bag alongside the butter.
| Unsalted Butter | 2 Tbsps. |
5. Vacuum Seal the Bag
Place the bag in the vacuum chamber then seal on Vacuum Level 3/ Seal Level 3.
6. Add and Cook the Leg of Lamb
Once the pot has come up to the right temperature add the bag into the pot and cook for 3 hours (regardless of selected doneness).
7. Remove the Leg of Lamb
Transfer the bag over to a towel and carefully cut the bag open. Empty the bag over a tray or plate and set aside.
8. Rest the Leg of Lamb
For better results, allow the meat to rest to ensure the right doneness while searing.
9. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 225°C.
10. Mesure and Add the Oil
Tilt the cookware to coat evenly.
| High Heat Oil (grapeseed, vegetable, canola) | 2 Tbsps. |
11. Dry the Lamb
Dry the outside of the lamb well with paper towels.
12. Add and Sear the First Side of Lamb
Add the lamb and sear for 1 minute on the first side.
13. Flip and Continue Searing
Flip the lamb on its second side and continue searing for 1 more minute.
14. Flip Again and Continue Searing
Flip the leg of lamb on its third side and continue searing for 1 more minute.
15. Flip the Lamb One Last Time and Finish Searing
Flip the leg of lamb on its last side and sear for 1 minute or util evenly browned.
16. Remove the Lamb
Turn off the heat and transfer the lamb to a plate lined with paper towels. Allow it to rest for up to 5 minutes.
17. Serve Immediately
Remove the twine and slice the lamb at the table or ahead of time. Finish each slice with some fleur de sel or your favorite finishing salt.
Fleur de Sel | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
