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

The Food Lab

Unraveling the mysteries of home cooking through science.


[Photographs: J. Kenji López-Alt]

A butterflied leg of lamb is ideal for stuffing and rolling with other ingredients, and, because lamb is so robustly flavored on its own, you don't have to be shy or subtle about it. In this recipe, we stuff a lamb leg with crispy fried mustard seed and cumin seeds, then cook it sous vide for perfectly foolproof results.

Why It Works

  • Crunchy fried mustard seeds and cumin provide flavor and texture inside and out.
  • Using the sous vide method ensures perfectly even cooking from edge to edge.
  • Yield:Serves 8
  • Active time: 45 minutes
  • Total time:2 hours 45 minutes to 6 hours 45 minutes


  • 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 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


  1. 1.


  2. 2.


  3. 3.


  4. 4.

    Preheat a sous vide water bath to desired temperature according to chart above. Seal lamb inside a vacuum bag, or a zipper-lock bag using the water displacement method, then submerge and cook for desired time according to chart above.

  5. 5.


  6. 6.


  7. 7.

    Remove twine, slice lamb, and serve immediately with chimichurri.