Leg of Lamb with Pistachio Pesto

Directions

Day One

1. Fill a large tub with enough water to cover the leg of lamb. Heat sous vide to 140°F.

2. Score the leg of lamb in a cross-hatch pattern, making sure not to go too far past the fat and skin layer.

3. Chop the mint and parsley. Combine together cumin, allspice, cinnamon, pepper, salt, chopped mint, and parsley.

4. Rub the mixture all over the leg of lamb and into the scored grooves.

5. Place leg of lamb in sous vide bag. Secure with clamps. Cover the bath with plastic wrap. Cook in sous vide bath at 140°F for 24 hours.

Day Two

1. Remove the meat from bag.

2. Preheat oven to 450°F.

3. Cut away the meat to expose a bit of the bone. Make a big foil ball and prop the leg up so air can flow around it and dry the skin a bit before it goes in the oven. Dry for about 10-15 minutes as the oven reaches temp.

4. Place the lamb leg in the oven, and cook for 15-20 minutes until slightly crispy.

5. In the meantime, combine the pistachio pesto ingredients in a food processor, blending until creamy. 

6. Remove the meat from the oven, and serve with pistachio pesto and roasted potatoes. Enjoy!