Sous Vide Lamb Shoulder with Mint Chimichurri Recipe
Master sous vide lamb shoulder with this step-by-step guide. Pair it with vibrant mint chimichurri for tender, flavorful results every time. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 24 hours 5 minutes
- Total Time: 24 hours 25 minutes
- Yield: 10-12 servings
- Category: Main Dish
- Method: Sous Vide
- Cuisine: Western
- Diet: Gluten Free
Ingredients
Scale
- 4-4.5 pounds (2kg) boneless lamb shoulder
- 4 cloves garlic
- 2 sprigs rosemary
- Olive oil
For the lamb rub:
- 2 tablespoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cinnamon
- 2 teaspoons fennel seeds
For the mint chimichurri:
- 2 cloves garlic
- 1 cup mint, packed
- 1 cup parsley, packed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup extra-virgin olive oil
Instructions
- Set up the sous vide: Preheat water to 140°F (60°C).
- Make the lamb rub: Combine all ingredients for the lamb rub in a small bowl and mix well.
- Prepare the lamb shoulder: Rub the seasoning mixture all over it. Then roll the lamb shoulder into a cylinder and tie with kitchen twine at 3-4 cm intervals.
- Vacuum-seal the lamb shoulder: Place the prepared lamb into a large vacuum bag, add garlic cloves and rosemary, and drizzle with olive oil. Vacuum-seal the bag.
- Sous vide the lamb shoulder: Submerge the lamb in the preheated water bath. Cover the cooking vessel and set the timer for 24 hours.
- Make the mint chimichurri: Chop the garlic and the herbs, place them in a small bowl, and then add the remaining ingredients. Stir well and store in the fridge until ready to serve.
- Sear the lamb: Once the timer goes off, remove the bag from the water bath. Open it and transfer the lamb shoulder to a plate, reserving the cooking juice for other use. Heat a skillet over high heat. Once it’s hot, add olive oil and carefully place the lamb into the hot skillet. Sear each side for about a minute.
- Serve: Transfer the lamb to a cutting board, slice, and serve with the mint chimichurri.
Notes
- I recommend keeping the kitchen twines on while searing the lamb. You can remove them right before serving.
- Nutrition facts include the ingredients of the mint chimichurri.
Nutrition
- Serving Size: 1 serving
- Calories: 329
- Sugar: 0.1g
- Sodium: 1359.4mg
- Fat: 20.3g
- Saturated Fat: 5.4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.8g
- Protein: 33.8g
- Cholesterol: 112.3mg
Find it online: https://www.streetsmartkitchen.com/sous-vide-lamb-shoulder/