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Overhead view of slices of leg of lamb topped with mint chimichurri.

Sous Vide Leg of Lamb

Sous Vide Leg of Lamb is slow cooked in a sous vide water bath until juicy and tender and served medium-rare with homemade mint chimichurri.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Resting Time 12 hours
Total Time 18 hours 25 minutes
Servings 8 servings
Calories 246kcal


  • 3-5 pound leg of lamb boneless or partial bone
  • 8 garlic cloves smashed
  • 1 tablespoon salt
  • ½ teaspoon black pepper

Mint Chimichurri:


  • Season the lamb with salt and pepper and let sit in the fridge, uncovered, overnight.
  • Heat a sous vide water bath to 131F degrees.
  • Place the lamb in a vacuum seal bag with the garlic and seal.
  • Cook in the water bath for 6 hours.
  • Remove the lamb from the bag and pat dry (reserve garlic cloves if desired).
  • Heat a cast iron skillet or grill over high heat.
  • Sear the lamb on all sides until golden brown.
  • Slice and serve with mint chimichurri and reserved garlic if desired.

Mint Chimichurri:

  • Combine all ingredients, except the olive oil, in a food processor and pulse until everything is chopped. You want it to be slightly chunky, so it doesn't need to be totally blended.
  • Stir into the olive oil and serve with the lamb chops.


  1. Make sure the leg of lamb you buy fits the size of your sealable bag and water bath. If it’s too big, you’ll need to cut it down to fit.
  2. For the best results, buy a leg of lamb with the shank removed. It will be easier to fit in the water bath and to carve.
  3. If you only have a butterflied leg of lamb, you’ll want to truss it (roll and tie it) before cooking it in the water bath.
  4. For the best sear, pat the leg of lamb dry with paper towels when it comes out of the water bath.
  5. Make sure your cast iron skillet is hot before browning the lamb. This will ensure the lamb sears quickly without over cooking.
  6. Instead of searing, you can broil the leg of lamb in the oven to achieve the browned crust.
  7. Don’t throw out the garlic cloves. Save them to serve with the lamb.
  8. When sealing the lamb in the bag, make sure air is removed from the bag so bacteria doesn’t get in.
  9. For even cooking, the bag of lamb should be fully submerged in the water bath. To help prevent floating, you can weigh the bag down with something heavy like a sous vide sinker weight.
  10. When making the chimichurri, use fresh herbs and don’t over process the herbs as you want the chimichurri to be a little bit chunky.


Serving: 6ounces | Calories: 246kcal | Carbohydrates: 3g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 1093mg | Potassium: 416mg | Fiber: 1g | Sugar: 1g | Vitamin A: 909IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 3mg