Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe

Serious Eats
Serves: 8 Save

Ingredients (12)

  • 3 tablespoons (45ml) vegetable or canola oil, divided
  • 1 tablespoon (12g) whole black mustard seeds
  • 2 teaspoons (8g) whole cumin seeds
  • Kosher salt and freshly ground black pepper
  • 1/2 butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2kg) (see note)
  • 1 ounce (30g) picked fresh mint leaves (about 1 cup), finely chopped
  • 1 ounce (30g) picked fresh cilantro leaves and tender stems (about 1 cup), finely chopped
  • 1 small shallot, finely minced
  • 1 medium clove garlic, finely minced
  • 1 red jalapeño or Fresno chili, finely minced
  • 1 tablespoon (15ml) red wine vinegar
  • 3 tablespoons (45ml) extra-virgin olive oil

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Directions

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