Sous Vide Leg of Lamb with Lebanese spice

Mouth-watering leg of lamb traditional recipe from my grandma’s kitchen. Shhh… not a secret anymore, love to bring this awesome dish to the table. Hope you enjoy.

Author

Max Mastan

I’m a foodie

Prep Time: 00:15

Recipe Time: 08:00

Temperature : 185F / 85C

Ingredients

• 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

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.
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

1. 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