Herb Crusted Sous Vide Leg of Lamb

Ingredients

• 6 pounds lamb leg fat trimmed and tied with twine
• 1/3 cup kosher salt
• freshly ground black pepper
• 3 tablespoons chopped garlic coarsely
• 1/4 cup rosemary leaves fresh
• 1/4 cup fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes
• 1 lemon
• 1/2 cup extra-virgin olive oil
• 2 garlic cloves coarsely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• lemon zest from 1 lemon
• 2 tablespoons lemon juice from 1 lemon
• 1/2 cup extra-virgin olive oil
• 1 cup Italian parsley coarsely chopped
• 1 tablespoon capers rinsed and drained
• 2 anchovy filets chopped