gtwy

Moroccan-Spiced Leg of Lamb (Sous Vide Method)

2-3lb boneless roast | Serves 4–6 | Prep: 15 min | Sous Vide: 5 hours | Sear & Rest: ~30 min

We will be sous viding a leg of lamb and eating same day. There is only a twenty minute rest between sous vide and searing, so plan your day accordingly. We are going with 5 hours of sous vide as the sweet spot, but anywhere from 4-6 hours is acceptable. For additional information about general Sous Vide practices, please refer to Sous Vide Guidelines.

Ingredients

Rub

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon mustard seeds, ground
  • 1 tablespoon garlic powder
  • ½ tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • Pinch of ground cinnamon

For in the bag

  • 1 large smashed garlic clove
  • 1 tablespoon dry white wine
  • 1 tablespoon chicken stock (or broth)

Instructions

  1. Prep the Lamb

Pat the boneless leg of lamb very dry with paper towels.
Mix all rub ingredients in a small bowl. Rub generously all over the lamb, including any interior pockets or folds. Press it in well so it adheres.

  1. Vacuum Seal

Place the rubbed lamb in a vacuum-seal bag. Add the smashed garlic clove, white wine, and chicken stock.
Vacuum seal tightly.

  1. Sous Vide

Preheat your sous vide bath to 131°F (55°C).
Submerge the sealed bag and cook for 5 hours.

  1. Rest After Sous Vide

Remove the bag from the water bath.
Open the bag, remove the lamb, and pat it very dry with paper towels (this takes 5–7 minutes).
Let it rest on the counter for 20 minutes while you preheat your searing method.

  1. Sear for Crust (choose one method)
  • Wood-fired grill: Get it screaming hot. Sear 2–3 minutes per side, watching for flare-ups.
  • Oven: Preheat to 500°F on convection roast if your oven has it. Place on a rack and sear 5-7 minutes.
  1. Serve

Slice thinly against the grain. Sprinkle each slice with a tiny bit of Maldon salt. Like with prime rib, slice only what people are taking immediately. It gets cold quickly if you pre-slice onto a serving tray.

Serving Suggestions

  • Serve with couscous, roasted vegetables, yogurt sauce, or a simple salad.
  • Leftovers make excellent sandwiches or wraps.

Notes & Tips

  • Doneness: 131°F = medium-rare (juicy pink). For medium, use 135–140°F.
  • Timing: Start sous vide around noon for a 6pm dinner.
  • The Moroccan spice blend still delivers bold, warm flavor without rosemary or thyme.
  • The first few slices along the front and the last few slices along the back will be the best. The flavors closest to the bone on the inside will be a little gamey, even with the bone removed. I like both tastes, but keep this in mind if you are serving to guests.