Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe

vegetable or canola oil, divided

whole black mustard seeds

whole cumin seeds

Kosher salt and freshly ground black pepper

butterflied boneless leg of lamb (4 to 5 pounds; 1.8 to 2.2kg) (see note)

picked fresh mint leaves (about 1 cup), finely chopped

picked fresh cilantro leaves and tender stems (about 1 cup), finely chopped

small shallot, finely minced

medium clove garlic, finely minced

red jalapeño or Fresno chili, finely minced

red wine vinegar

extra-virgin olive oil