Sous Vide Spice-Rubbed Leg of Lamb

Name: Sous Vide Spice-Rubbed Leg of Lamb
Yield: Serves 6 to 8
Ingredients: 5 tablespoons, extra-virgin olive oil; 4 teaspoons, paprika; 1 tablespoon, ground cumin; , Salt and pepper; 1 teaspoon, garlic powder; 3/4 teaspoon, ground turmeric; 1/4 teaspoon, cayenne pepper; 1/4 teaspoon, ground cinnamon; 1/4 teaspoon, ground ginger; 1/4 cup, oil-packed sun-dried tomatoes, patted dry; 1/4 cup pitted, brine-cured green olives; 1 3-pound, boneless half leg of lamb; 1 1/2 cups, fresh cilantro leaves; 1/2 cup, extra-virgin olive oil; 1/4 cup, lemon juice (2 lemons); 8 , garlic cloves, minced; 1 teaspoon, ground cumin; 1 teaspoon, paprika; 3/4 teaspoon, salt; 1/4 teaspoon, cayenne pepper

Main Courses
Lamb
Easter

The sous vide method creates a perfectly cooked leg of lamb that is packed with flavor.

SERVES 6 to 8

TIME Sous vide: 20 to 24 hours; active cooking time: 1 hour 15 minutes, plus at least 4 hours salting time

Sous Vide Temperature 131°F/55°C

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