Ingredients
- •4 lbs boneless lamb leg, trimmed
- •6 cloves garlic, sliced
- •3 tbsp fresh oregano, chopped (or 2 tsp dried)
- •Zest of 2 lemons
- •¼ cup fresh lemon juice
- •¼ cup extra-virgin olive oil
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp dried thyme
- •2 tbsp olive oil for searing
- •For serving: tzatziki sauce, roasted lemon potatoes, Greek salad
Instructions
If using boneless lamb leg, butterfly it to even thickness (about 2 inches)
Using a sharp knife, make small slits all over the lamb
Insert garlic slices into the slits
In a bowl, combine oregano, lemon zest, lemon juice, olive oil, salt, pepper, and thyme
Rub mixture all over lamb, massaging into the meat
Place lamb in a large zip-top bag or vacuum bag
Refrigerate for 2–4 h (optional but recommended)
Preheat sous vide water bath to 132°F (56°C)
Vacuum seal or use water displacement method
Cook for 7 h
Remove lamb from bag and pat completely dry
Heat 2 tbsp olive oil in a large cast iron skillet over high heat
Sear lamb on all sides for 1–2 min per side until golden brown
Transfer to cutting board and rest for 10 min
Slice against the grain into 1/2-inch slices
Arrange on platter and drizzle with any collected juices
Serve with tzatziki, roasted potatoes, and Greek salad
Notes
- •Fresh oregano makes a big difference - it's brighter than dried
- •Lemon zest adds aromatic oils without making the lamb too acidic
- •The garlic mellows during the long cook and becomes sweet and tender
- •Leftovers are excellent in pita sandwiches or Greek-style wraps