Sous Vide Spice-Rubbed Leg of Lamb
Why This Recipe Works
Cooking a leg of lamb can be a little intimidating. But swapping in a butterflied leg of lamb for the usual bone-in or boned, rolled, and tied leg provided us with a number of benefits: thorough seasoning, a great ratio of crust to meat, and even cooking. To balance out the potential gamy flavor in lamb, we rub ours with an intense harissa-style paste (a popular North African hot-pepper paste) and let it marinate to intensify the flavors. Circulating the lamb for 24 hours at a low temperature yields a rosy, medium-rare interior from edge to edge that's about as tender as filet mignon. We coat the lamb with even more harissa paste as soon as it comes out of the bath before blasting it under the broiler to char and crisp up the exterior. With a bright, tangy chermoula sauce on top, this is one lamb roast that's sure to impress at any holiday. We prefer the subtler flavor of lamb labeled “domestic” or “American” for this recipe.