Ingredients
- •4 lbs boneless lamb leg
- •¼ cup fresh rosemary, finely chopped
- •¼ cup fresh thyme leaves
- •6 cloves garlic, minced
- •3 tbsp Dijon mustard
- •¼ cup olive oil, divided
- •2 tsp kosher salt
- •1 tsp black pepper
- •½ cup fresh breadcrumbs
- •2 tbsp melted butter
Instructions
1
Combine 3 tbsp rosemary, 3 tbsp thyme, garlic, mustard, 2 tbsp olive oil, salt, and pepper
2
Rub mixture all over lamb leg
3
Vacuum seal or place in zip-top bag
4
Preheat sous vide to 132°F (56°C)
5
Cook for 7 h
6
In a bowl, mix breadcrumbs, remaining herbs, melted butter, and remaining olive oil
7
Remove lamb from bag and pat dry
8
Press herb-breadcrumb mixture onto the surface of the lamb
9
Preheat broiler to high
10
Place lamb on a sheet pan
11
Broil for 3–4 min until crust is golden and crispy
12
Rest for 10 min before slicing
Notes
- •The breadcrumb crust adds textural contrast to the tender meat
- •Watch carefully under the broiler - it can burn quickly
- •Dijon mustard helps the crust adhere and adds subtle tang
Nutrition information
Calories
430 cal
Protein
46g
Fat
24g
Carbs
3g
Tags
mediterraneanherbselegantspecial occasion