Grilled Rosemary Leg of Lamb (Sous Vide)


Easter is once again upon us and leg of lamb is usually a go to dinner for my family. Preparing leg of lamb via the sous vide method takes the guesswork out of cooking it properly. This leg of lamb is marinated with fresh and dry herbs and placed in the water bath for 24 hours then finished on the grill. What you end up with is the most succulent tender and flavorful lamb you have ever tasted.

If you are not yet sous vide savvy, the lamb can be cooked in the oven for about 2 hours at 350F after marinating it.


5-7 lb bone-in leg of lamb
2 cups canola or olive oil
5 sprigs rosemary, finely chopped
6 garlic cloves, minced
1 Tbsp dried oregano
1 Tbsp, dried parsley
2 tsp onion powder
1 Tbsp red wine vinegar
Juice from half lemon
1 Tbsp kosher salt
1 Tbsp black pepper


In a large bowl whisk all ingredients together until fully combined (except the lamb of course). Place the lamb in a shallow pan or large ziplock bag and pour the mixture on top of the lamb. Be sure to coat the entire leg with the marinade. Cover and refrigerate for 12-24 hours. Preheat the water bath to 134F. Remove the lamb from the marinade and wipe off any excess from it. Vacuum seal the lamb and place it into the sous vide bath for 24-36 hours. Preheat your grill to high and brush the grill grates with oil. Place the lamb on the grill and brown on all sides, about 8-10 minutes then remove it and allow it to sit for 10 minutes before carving.



About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on April 20, 2019, in Lamb, sous vide and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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