Sous Vide Leg of Lamb with Mint, Cumin and Black Mustard, Spring Greens and Puy Lentils

Sous Vide Leg of Lamb

Sous vide keeps the lean leg meat evenly rosy, while a thoroughly dried surface and a quick, hot sear provide a browned exterior without overcooking the center.

Ingredients

• 2 lb boneless leg of lamb, trimmed of silverskin and heavy exterior fat
• 9 g kosher salt
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1/2 tsp freshly ground black pepper
• 1 1/2 tbsp ghee

Instructions

1. Heat a sous vide bath to 135°F / 57°C. Open the lamb along its natural seams if necessary, then tie into an even roast no more than 3 inches thick.
2. Toast the cumin and mustard seeds in a dry skillet over medium heat until fragrant and the first mustard seeds begin to pop, about 1–2 minutes. Cool briefly and coarsely crush.
3. Season the lamb with the salt, pepper and crushed spices. Seal in a sous vide bag and submerge completely, keeping the bag away from the circulator intake.
4. Cook for 6–8 hours; use the full 8 hours for a roast close to 3 inches thick. The lamb should be uniformly pink and tender but still sliceable.
5. Remove from the bag, discard the bag liquid and pat the meat very dry. Remove the twine. Let the surface air-dry for 5 minutes while heating a heavy skillet.
6. Heat the ghee over high heat until shimmering. Sear the lamb for 45–60 seconds on each broad surface and briefly on the edges, about 4–6 minutes total. Turn frequently and stop when the exterior is browned.
7. Rest for 5 minutes, then slice across the grain into slices about 1/2 inch thick.

Notes

• The stated bath time assumes a fully thawed roast no thicker than 3 inches; divide a larger leg into smaller tied roasts rather than using the same timing for a much thicker piece.
• For make-ahead cooking, chill the sealed lamb promptly in an ice-water bath until cold, refrigerate, and rewarm in the sous vide bath before drying and searing.

Mint, Cumin and Black Mustard Relish

A chopped herb relish supplies acidity and freshness against the lamb's richness. Toasted seeds echo the crust while shallot and chile add crunch and gentle heat.

Ingredients

• 1 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed flat-leaf parsley leaves and tender stems
• 1 small shallot, finely chopped
• 1 small red Fresno chile, seeded if desired and finely chopped
• 1 small clove garlic, finely grated
• 1/2 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 2 tbsp fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/4 tsp fine sea salt, plus more to taste

Instructions

1. Toast the cumin and mustard seeds in a dry small skillet over medium heat for 1–2 minutes, until fragrant and just beginning to pop. Cool and lightly crush.
2. Combine the shallot, chile, garlic, lemon juice and salt. Let stand for 10 minutes to soften the raw allium bite.
3. Finely chop the mint and parsley by hand. Stir into the shallot mixture with the toasted seeds and olive oil shortly before serving.
4. Taste with a piece of lamb and adjust the salt or lemon. Keep the relish loose enough to spoon but distinctly chunky.

Notes

• If the relish tastes too sharp, add another tablespoon of olive oil. If it tastes heavy, add lemon juice a teaspoon at a time.

Spinach, Fava Beans and Peas

Blanching the legumes separately preserves their color and avoids overcooking the spinach. A brief final toss brings everything together without losing the favas' creamy texture or the peas' sweetness.

Ingredients

• 2 lb fresh fava beans in their pods, yielding about 1 cup double-peeled beans
• 1 cup shelled fresh peas
• 10 oz spinach, washed and thoroughly drained
• 1 large shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tbsp ghee
• 2 tsp fresh lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Shell the favas. Bring a saucepan of salted water to a boil and prepare a bowl of ice water.
2. Blanch the favas for 1–2 minutes, then transfer to the ice water. Slip off the pale outer skins to expose the bright green beans.
3. Blanch the peas in the same boiling water for 1–2 minutes, until bright green and just tender. Chill briefly and drain well with the favas.
4. Heat the ghee in a wide skillet over medium heat. Add the shallot and a pinch of salt; cook for 3 minutes until softened. Add the garlic and cook for 30 seconds without browning.
5. Add the spinach in handfuls, tossing until just wilted. If liquid pools in the pan, raise the heat briefly to evaporate it.
6. Fold in the favas and peas and warm through for 1–2 minutes. Remove from the heat, add the lemon juice and season with salt and pepper.

Notes

• Frozen peas can go straight into the skillet with the peeled favas; cook just until hot.

Simply Braised Puy Lentils

Puy lentils hold their shape and make a small, earthy foundation for the sliced lamb. A little vinegar at the end keeps them lively beneath the richer meat and herb oil.

Ingredients

• 3/4 cup dry Puy lentils, rinsed and picked over
• 1 small shallot, finely chopped
• 1 tbsp extra-virgin olive oil
• 1 clove garlic, lightly crushed
• 1 bay leaf
• 2 1/2 cups water, plus more as needed
• 1/2 tsp fine sea salt, plus more to taste
• 2 tsp red wine vinegar
• to taste freshly ground black pepper

Instructions

1. Warm the olive oil in a saucepan over medium-low heat. Add the shallot and cook gently for 3–4 minutes until translucent, without browning.
2. Add the lentils, garlic, bay leaf, water and salt. Bring to a gentle simmer.
3. Cook partially covered for 25–35 minutes, until tender with intact skins. Add hot water as needed to keep the lentils barely submerged; avoid a rolling boil.
4. Discard the bay leaf and garlic. Drain excess liquid if necessary, leaving the lentils moist but not soupy.
5. Stir in the vinegar and black pepper. Taste for salt and keep warm over very low heat.

Notes

• Add the vinegar only once the lentils are tender; acid can slow their softening.

Overall Timing / Workflow

The long sous vide window leaves the final hour for the lentils, fava peeling and relish. Finish the vegetables while the seared lamb rests so everything reaches the plate hot.

Instructions

1. 6–8 hours before the final sear: season, bag and start the lamb in the 135°F / 57°C bath.
2. 60 minutes before serving: shell, blanch and peel the favas; blanch the peas. Drain well and set aside.
3. 45 minutes before serving: start the lentils. Toast the relish spices and combine the shallot, chile, garlic, lemon and salt.
4. 20 minutes before serving: chop the herbs, finish the relish and warm the serving bowls.
5. 15 minutes before serving: remove and dry the lamb, then sear. Meanwhile, soften the shallot and garlic for the vegetables.
6. During the lamb's 5-minute rest: wilt the spinach, fold in the favas and peas, and finish with lemon. Check the lentils' seasoning, slice the lamb and plate.

Plating

A shallow lentil base catches the lamb juices while leaving space for a distinct mound of spring vegetables. Relish over the meat provides color and acidity in each bite.

Instructions

1. Spoon a modest bed of warm lentils slightly off-center in each warm shallow bowl.
2. Lay overlapping lamb slices across the lentils, leaving their rosy cut faces visible.
3. Mound the spinach, favas and peas alongside rather than covering the lamb.
4. Spoon mint relish down the middle of the lamb and serve the remaining relish at the table.

Leftover Path

Keeping the relish separate preserves its freshness, and gentle reheating prevents the lean lamb from becoming dry.

Instructions

1. Refrigerate lamb, lentils, vegetables and relish in separate airtight containers within 2 hours of serving.
2. Use the lamb, lentils and vegetables within 3–4 days. Use the relish within 2 days for the best color and flavor.
3. Reheat lentils with a splash of water until steaming hot; fold in the vegetables only near the end.
4. Serve thinly sliced leftover lamb cold over the warmed lentils, or reheat covered with a splash of water to 165°F / 74°C for conservative leftover food safety, accepting that it will lose its rosy center.
5. Add the relish after reheating, with a fresh squeeze of lemon if needed.