Sous Vide Spice-Rubbed Leg of Lamb
By America's Test KitchenPublished on March 21, 2019
Time
Sous vide: 20 to 24 hours; active cooking time: 1 hour 15 minutes, plus at least 4 hours salting time
Yield
Serves 6 to 8
Sous Vide Temperature
131°F/55°C
Ingredients
Lamb
5 tablespoons extra-virgin olive oil 4 teaspoons paprika 1 tablespoon ground cumin Salt and pepper 1 teaspoon garlic powder ¾ teaspoon ground turmeric ¼ teaspoon cayenne pepper ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ cup oil-packed sun-dried tomatoes, patted dry¼ cup pitted brine-cured green olives 1 3-pound boneless half leg of lambChermoula
1 ½ cups fresh cilantro leaves ½ cup extra-virgin olive oil ¼ cup lemon juice (2 lemons)8 garlic cloves, minced1 teaspoon ground cumin 1 teaspoon paprika ¾ teaspoon salt ¼ teaspoon cayenne pepperBefore You Begin
For more about sous vide cooking, refer to our sous vide guide.
Instructions
- For the lamb: Whisk oil, paprika, cumin, 1 teaspoon salt, garlic powder, ¾ teaspoon of pepper, turmeric, cayenne, cinnamon, and ginger in small bowl. Microwave until bubbling and fragrant, about 3 minutes, stirring halfway through microwaving. Transfer spice mixture to food processor. Add tomatoes and olives and process until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Measure out and reserve half of paste in refrigerator.
- Place lamb on cutting board with fat cap facing down. Using sharp knife, trim any pockets of fat and connective tissue from underside of lamb. Flip lamb over, trim fat cap so it's between ⅛ and ¼ inch thick, and pound roast to even 1-inch thickness. Cut slits in surface layer of fat, spaced 1-inch apart, in crosshatch pattern, being careful not to cut into meat. Season both sides of lamb with salt and rub with remaining paste. Place lamb in 2-gallon zipper-lock freezer bag and arrange in even layer. Seal bag, pressing out as much air as possible. Refrigerate lamb for at least 4 hours or up to 24 hours.
- Using sous vide circulator, bring water to 131°F/55° C in 7-quart container.
- Gently lower bag into prepared water bath until lamb is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 20 hours or up to 24 hours.
- For the chermoula: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to bowl and set aside for serving.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Transfer lamb, fat side up, to prepared rack and let rest for 10 to 15 minutes.
- Pat lamb dry with paper towels, and then spread reserved paste over top. Broil until lightly charred, 6 to 8 minutes. Transfer lamb to carving board and slice thin against grain. Serve with chermoula.
- Lamb can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 4 for up to 3 days. To reheat, return sealed bag to water bath set to 131°F/55°C for 1 hour and then proceed with step 5.
to make ahead
Time
Sous vide: 20 to 24 hours; active cooking time: 1 hour 15 minutes, plus at least 4 hours salting timeYield
Serves 6 to 8Sous Vide Temperature
131°F/55°CIngredients
Lamb
5 tablespoons extra-virgin olive oil
4 teaspoons paprika
1 tablespoon ground cumin
Salt and pepper
1 teaspoon garlic powder
¾ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup oil-packed sun-dried tomatoes, patted dry
¼ cup pitted brine-cured green olives
1 3-pound boneless half leg of lamb
Chermoula
1 ½ cups fresh cilantro leaves
½ cup extra-virgin olive oil
¼ cup lemon juice (2 lemons)
8 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
¾ teaspoon salt
¼ teaspoon cayenne pepper
Ingredients
Lamb
5 tablespoons extra-virgin olive oil
4 teaspoons paprika
1 tablespoon ground cumin
Salt and pepper
1 teaspoon garlic powder
¾ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup oil-packed sun-dried tomatoes, patted dry
¼ cup pitted brine-cured green olives
1 3-pound boneless half leg of lamb
Chermoula
1 ½ cups fresh cilantro leaves
½ cup extra-virgin olive oil
¼ cup lemon juice (2 lemons)
8 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
¾ teaspoon salt
¼ teaspoon cayenne pepper
Ingredients
Lamb
5 tablespoons extra-virgin olive oil
4 teaspoons paprika
1 tablespoon ground cumin
Salt and pepper
1 teaspoon garlic powder
¾ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup oil-packed sun-dried tomatoes, patted dry
¼ cup pitted brine-cured green olives
1 3-pound boneless half leg of lamb
Chermoula
1 ½ cups fresh cilantro leaves
½ cup extra-virgin olive oil
¼ cup lemon juice (2 lemons)
8 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
¾ teaspoon salt
¼ teaspoon cayenne pepper
Why This Recipe Works
Cooking a leg of lamb can be a little intimidating. But swapping in a butterflied leg of lamb for the usual bone-in or boned, rolled, and tied leg provided us with a number of benefits: thorough seasoning, a great ratio of crust to meat, and even cooking. To balance out the potential gamy flavor in lamb, we rub ours with an intense paste inspired by harissa (a popular North African chile paste) and let it marinate to intensify the flavors. Circulating the lamb for 24 hours at a low temperature yields a rosy, medium-rare interior from edge to edge that's about as tender as filet mignon. We coat the lamb with even more paste as soon as it comes out of the bath before blasting it under the broiler to char and crisp up the exterior. With a bright, tangy chermoula sauce on top, this is one lamb roast that's sure to impress at any holiday. We prefer the subtler flavor of lamb labeled “domestic” or “American” for this recipe.
Before You Begin
For more about sous vide cooking, refer to our sous vide guide.
Instructions
- For the lamb: Whisk oil, paprika, cumin, 1 teaspoon salt, garlic powder, ¾ teaspoon of pepper, turmeric, cayenne, cinnamon, and ginger in small bowl. Microwave until bubbling and fragrant, about 3 minutes, stirring halfway through microwaving. Transfer spice mixture to food processor. Add tomatoes and olives and process until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Measure out and reserve half of paste in refrigerator.
- Place lamb on cutting board with fat cap facing down. Using sharp knife, trim any pockets of fat and connective tissue from underside of lamb. Flip lamb over, trim fat cap so it's between ⅛ and ¼ inch thick, and pound roast to even 1-inch thickness. Cut slits in surface layer of fat, spaced 1-inch apart, in crosshatch pattern, being careful not to cut into meat. Season both sides of lamb with salt and rub with remaining paste. Place lamb in 2-gallon zipper-lock freezer bag and arrange in even layer. Seal bag, pressing out as much air as possible. Refrigerate lamb for at least 4 hours or up to 24 hours.
- Using sous vide circulator, bring water to 131°F/55° C in 7-quart container.
- Gently lower bag into prepared water bath until lamb is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 20 hours or up to 24 hours.
- For the chermoula: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to bowl and set aside for serving.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Transfer lamb, fat side up, to prepared rack and let rest for 10 to 15 minutes.
- Pat lamb dry with paper towels, and then spread reserved paste over top. Broil until lightly charred, 6 to 8 minutes. Transfer lamb to carving board and slice thin against grain. Serve with chermoula.
- Lamb can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 4 for up to 3 days. To reheat, return sealed bag to water bath set to 131°F/55°C for 1 hour and then proceed with step 5.
to make ahead
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