Sous Vide Leg of Lamb with Lebanese spice

Ingredients for 4

• Lamb leg (1/2)

• 2 tbs of yoghurt

• 3 tbs of Tesco’s tandoori masala

• 2 tbs of peri peri rub

• 3 tsp of Lebanese 7 spice mix

• Sprigs of rosemary

Directions

• 

  Step 1

  The day before you want to serve the dish, score the leg of lamb with a sharp knife, making deep cuts in crosses on both sides, and set aside. For the marinade - mix the yoghurt, tandoori masala, peri peri rub and the Lebanese 7 spice together then Rub the marinade on the lamb and into the grooves. Then place the rosemary into the grooves. Leave in the fridge overnight.

• 

  Step 2

  Transfer the lamb to a large vacuum bag with the marinade and vacuum seal with a bar sealer. Set temperature to 158 degrees F, let it work it’s magic for 18 hours.

• Finishing Steps

• 

  Step 0

  Remove the lamb from its bag. The lamb should rest for 10 minutes after it’s finished cooking, then sear it on a cast iron pan until you achieve the desired colour. Serve with your choice of vegetables

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