Uploaded November 2025 | Updated September 2026, 2 weeks ago
Ultimate Sous Vide Leg of Lamb | Stress-Free & Stunning Roast
We’ve taken the stress out of cooking lamb this Thanksgiving Holiday Season. Perfectly tender, rosy, and packed with flavor—this sous vide leg of lamb is all about precision, patience, and payoff.
You’ll need:
• 1 whole leg of lamb
• 80 g mustard powder
• 15 g kosher salt
• 10 g freshly ground black pepper
• Neutral oil for frying
• 50 g mint, 65 g parsley, 9 g rosemary
• 30 g mustard seeds, 30 g caraway seeds
• 500 ml balsamic vinegar
Steps:
1. Heat sous vide bath to 131°F / 55°C for medium-rare.
2. Separate rump from leg, score fat, and rub with mustard, salt, and pepper.
3. Vacuum-seal and cook sous vide for 24 hours.
4. Fry mint, parsley, and rosemary in 300°F / 149°C oil until crisp.
5. Fry mustard and caraway seeds at 325°F / 163°C; cool and combine with herbs.
6. Reduce bag juices with balsamic vinegar to make glaze.
7. Roast lamb at 450°F / 232°C until the fat cap is browned and crisp.
8. Glaze, garnish with fried herbs, slice, and serve.
Key tips:
• 131°F / 55°C gives tender, rosy meat—go higher for more doneness.
• Fry herbs in small batches for even crisping.
• Reducing the bag juices with balsamic gives deep, glossy flavor.
• Crisping in the oven adds texture and contrast to the sous vide tenderness.
👉 Full recipe and method here: chefsteps.com/activities/ultimate-sous-vide-leg-of-lamb
Ultimate Sous Vide Leg of Lamb | Stress-Free & Stunning Roast
We’ve taken the stress out of cooking lamb this Thanksgiving Holiday Season. Perfectly tender, rosy, and packed with flavor—this sous vide leg of lamb is all about precision, patience, and payoff.
You’ll need:
• 1 whole leg of lamb
• 80 g mustard powder
• 15 g kosher salt
• 10 g freshly ground black pepper
• Neutral oil for frying
• 50 g mint, 65 g parsley, 9 g rosemary
• 30 g mustard seeds, 30 g caraway seeds
• 500 ml balsamic vinegar
Steps:
1. Heat sous vide bath to 131°F / 55°C for medium-rare.
2. Separate rump from leg, score fat, and rub with mustard, salt, and pepper.
3. Vacuum-seal and cook sous vide for 24 hours.
4. Fry mint, parsley, and rosemary in 300°F / 149°C oil until crisp.
5. Fry mustard and caraway seeds at 325°F / 163°C; cool and combine with herbs.
6. Reduce bag juices with balsamic vinegar to make glaze.
7. Roast lamb at 450°F / 232°C until the fat cap is browned and crisp.
8. Glaze, garnish with fried herbs, slice, and serve.
Key tips:
• 131°F / 55°C gives tender, rosy meat—go higher for more doneness.
• Fry herbs in small batches for even crisping.
• Reducing the bag juices with balsamic gives deep, glossy flavor.
• Crisping in the oven adds texture and contrast to the sous vide tenderness.
👉 Full recipe and method here: chefsteps.com/activities/ultimate-sous-vide-leg-of-lamb
