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Boneless Leg of Lamb with Red Wine Mint Sauce

Name: Boneless Leg of Lamb with Red Wine Mint Sauce
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Ingredients: 0 of **For the Leg of Lamb**; 3 Tbsp of Dijon mustard; 2 Tbsp of chopped fresh rosemary; 2 Tbsp of chopped garlic; 1.5 Tbsp of kosher salt; 1.5 tsp of freshly ground black pepper; 1 (6- to 7- lb) of boneless leg of lamb; 0 of **For the Red Wine Mint Sauce**; 0.25 cup of red wine; 2 tsp of sugar; 0.5 cup of fresh mint leaves, finely chopped; 2 Tbsp of red wine vinegar; 0 of Pinch kosher salt; 2 twists of freshly ground black pepper

Katherine Wants

September 19, 2023

Katherine is always after lamb but now it is so much easier to prepare. We’re going to hit it with some big flavors on the outside like Dijon, garlic, rosemary, and 100 twist of black pepper. Rub it, roll it, and tie it. Then we cook it sous vide until it hits 129°F (54°C) in the Anova Precision Oven. Then we cranked the heat to 475°F (246°C) to get that crust. The results are perfectly pink from edge to edge. If you prefer a more well-done roast, set the probe temperature to 135°F (57°C) for medium.

Serves

Prep Time

00:15

Cook Time

02:30

Boneless Leg of Lamb with Red Wine Mint Sauce

3 (2)

1995

Ingredients

For the Leg of Lamb

3 Tbsp

Dijon mustard

2 Tbsp

chopped fresh rosemary

2 Tbsp

chopped garlic

1.5 Tbsp

kosher salt

1.5 tsp

freshly ground black pepper

1 (6- to 7- lb)

boneless leg of lamb

For the Red Wine Mint Sauce

¼ cup

red wine

2 tsp

sugar

½ cup

fresh mint leaves, finely chopped

2 Tbsp

red wine vinegar

Pinch kosher salt

2 twists

freshly ground black pepper

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 135°F

Heat: Rear

2. Prepare the Lamb

In a small bowl, stir together the mustard, rosemary, garlic, salt, and pepper. Give the leg of lamb a serious rub down with the seasoning mix. Tie the roast with butcher’s twine and place the lamb on a perforated pan or wire rack set on an Anova sheet pan. Insert the temperature probe into the middle of your roast.

3. Cook the Lamb

Rack

Transfer to the oven and cook until the probe reaches its target temperature, 2 to 3 hours. Remove the lamb from the oven and remove the probe.

Sous Vide Mode: On

Steam: 100%

Temp: 135°F

Heat: Rear

129°F Probe Target

4. Adjust the Oven for Browning

Rack

Let the roast rest while the oven heats.

Sous Vide Mode: Off

Steam: Off

Temp: 475°F

Heat: Top, Rear

5. Brown Roast

Rack

Discard drippings in the pan and return the roast to the oven. Cook until browned, 3 to 7 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 475°F

Heat: Top, Rear

00:03 Timer

6. Make the Sauce

While the roast browns, make the sauce. Bring the wine to a soft simmer over medium heat and add the sugar. Continue to simmer until the sugar has dissolved, approximately one minute. Remove from the heat, let cool, then mix in the mint, vinegar, salt, and pepper.

7. Serve

To serve, carve the lamb and serve with sauce on the side.