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

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