Leg of Lamb & Brussel Sprouts | Recipe by sousvidetools.com

Leg of Lamb & Brussel Sprouts

Leg of Lamb & Brussel Sprouts Lamb
  • COOK TIME: 48 Hours
  • SERVES: 6–8


  • 1 boneless leg of lamb
  • 2 tablespoons (30ml) extra virgin olive oil
  • 5-7 garlic cloves, peeled
  • Salt to taste
  • Pepper to taste
  • 4 sprigs fresh rosemary, finely chopped
  • 2 teaspoons (10g) smoked paprika
  • 1 teaspoon (5g) coriander


  • 2 pounds (0.91 kg) Brussels’ sprouts, washed, trimmed, and halved
  • 4 tablespoons (60 g) cold butter
  • Salt to taste
  • Pepper to taste
  • 1 lemon, for juice



  1. Fill and pre-heat the SousVide Supreme™ to 131°F/55°C.
  2. Season the leg of lamb with salt and pepper to taste.
  3. Put the seasoned lamb into a large (gallon/3.8 liter) cooking pouch with the garlic, one sprig of rosemary, and the olive oil.  Seal, refrigerate, allow to marinate for at least 2 hours.
  4. Cook at 131F/55C for 48 hours.
  5. Remove from the pouch, season with the rosemary, paprika, and coriander, and sear all the way around on high heat to form nice crust.  Let rest for 10 minutes.
  6. Slice against the grain and enjoy!



  1. Fill and preheat the SousVide Supreme™ to 185°F/85°C.
    Toss all ingredients, except for lemon juice, together in a large bow and divide equally into 2 large (gallon/3.8 liter) cooking pouches and seal.
  2. Cook 20 minutes for al dente or 1 hour for a softer texture.
    Remove from the pouch, squeeze lemon juice onto sprouts, and enjoy!
Back to Recipes