Leg of Lamb with Red Wine Mint Sauce

Katherine Wants
Katherine Wants
October 4, 2022
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
8
Prep Time
00:15
Cook Time
02:30
Leg of Lamb with Red Wine Mint Sauce
0
188
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.
Prepare the Lamb

3. Cook the Lamb

Rack
Transfer to the oven and cook until the probe reaches its target temperature, 1 to 2 hours. Remove the lamb from the oven and remove the probe.
Cook the Lamb
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: Rear, Top

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: Rear, Top
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.
Make the Sauce

7. Serve

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