Name: Sous Vide Lamb Shoulder with Mint Chimichurri Recipe
Prep time: 20 min
Cook time: 24 h 5 min
Total time: 24 h 25 min
Cuisine: Western
Ingredients: 4-4.5 pounds (2kg) boneless lamb shoulder; 4 cloves garlic; 2 sprigs rosemary; Olive oil; 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; 2 cloves garlic; 1 cup mint, packed; 1 cup parsley, packed; 2 tablespoons red wine vinegar; ½ teaspoon sea salt; ¼ teaspoon red pepper flakes; ⅓ cup extra-virgin olive oil

Description

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!

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

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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