Sous Vide – Rosemary Leg of Lamb with Roasted Root Vegetables
Leg of lamb is a classic family dinner dish. Using sous vide to cook it ensures that it never gets dried out and is perfectly cooked, through and through. Adding some rosemary in the sous vide pouch infuses the meat with the aroma and flavor of rosemary without overpowering it.
I usually cook my leg of lamb until just heated through, but the tenderness of leg of lamb can vary considerably, and it can be cooked up to 24 hours if you want to tenderize it more.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 1-2lbs leg of lamb
  • 1/2tsp garlic powder
  • 2 fresh rosemary sprigs
  • 6 large carrotspeeled and coarsely chopped
  • 1lb fingerling potatoescoarsely chopped
  • 1 sweet oniondiced
  • 2 parsnipspeeled and diced
  • 1tbsp minced fresh rosemary leaves
  • 6 cloves garliccoarsely chopped
  • 1 orange
For the Leg of Lamb
  1. Preheat a water bath to 130°F. Lightly salt and pepper the lamb, then sprinkle with the garlic powder. Place the leg of lamb in a sous vide bag, position the rosemary sprigs on top, then seal. Place the bag in the water bath and cook for 2 to 4 hours, until heated through, or up to 24 hours until tenderized.
For the Roasted Vegetables
  1. Preheat an oven to 400°F. Toss all the ingredients together with olive oil, then salt and pepper them. Place on a rimmed baking sheet, then cook, stirring once or twice, about 30 to 60 minutes, or until tender.
To Assemble
  1. Take the sous vide bag out of the water bath and remove the cooked leg of lamb. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the lamb, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove from the heat. Cut the lamb into serving portions. Place the roasted root vegetables on a plate and top with a portion of lamb. Zest the orange on top, then serve.