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A plate of sous vide mustard and herb seasoned butterflied lamb leg with garlic cauliflower mash and spinach.
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3 from 1 vote

Sous Vide Mustard and Herb Seasoned Butterflied Lamb Leg

Cooking off this lamb leg was a great idea. It turned out fantastic!
Prep Time5 minutes
Cook Time1 day 35 minutes
Cooling Time1 hour
Total Time1 day 1 hour 40 minutes
Course: Dinner
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 6

Ingredients

  • 1 mustard and herb seasoned butterflied lamb leg I purchased mine from Costco
  • 2 tablespoons lard or your fat of choice

Instructions

  • Re-vacuum seal the lamb legs in your own bag without the absorbent paper and plop them in your SousVide Supreme set at 130°F for 24 hours.
  • Remove the cooked meat and plunge it in an ice water bath for 1 hour and store in the fridge or freezer until needed.
  • When you're ready to cook your lamb, set your SousVide Supreme to 130°F and drop in the packet for 30 minutes.
  • Remove the meat from the bath and packet and pat dry with paper towels.
  • Heat up the lard in a cast iron skillet on high. Sear the leg, fat side down for 2 minutes undisturbed. Flip over and sear the other side for an additional 2 minutes.
  • Let the meat rest. Then, slice up and dig in! Serve with garlic cauliflower mashed “potatoes”, and sautéed spinach.

Nutrition

Calories: 349kcal | Protein: 49g | Fat: 16g