Sous vide butterflied leg of lamb

Cook time 4 hours
Servings 4


1.5 kg boned lamb leg and butterflied
4 anchovies
4 cloves of garlic
3 sprigs fresh oregano
3 tbs. olive oil
Salt and pepper
2 zucchini
½ bunch mint, leaves picked
½ red onion, finely sliced
½ red chilli, very finely chopped
Juice ½ lemon
2 tbs. extra virgin olive oil


Sous vide butterflied leg of lamb


In a small food processor process the anchovies, garlic, oregano, olive oil and salt and pepper to a smooth paste. Spread all over the lamb and put in vacuum-sealed bag. Place in the water bath set at 58°C and cook for 3 hours.

Remove from the bag and heat a griddle pan or barbeque to a medium-high heat. Grill the lamb on both sides until golden brown. Rest for 5-10 minutes.

For the salad use a vegetable peeler to thinly slice the zucchini. Toss with the mint, onion, chilli and dress with the lemon and olive oil. Season the salad with salt.

Slice the lamb and then finally top with salad.