Raan Leg of Lamb

Our Keto/Paleo take on Indian Raan Leg of Lamb

Author

Real Food For Life Kim Anderson

Keto Paleo Vegan whole food supplier and foody

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 140F / 60C

Ingredients

• 1.2 kg Leg of Lamb
• 3/4 tsp Cumin Seeds
• 1/2 tbsp Coriander Seeds
• 1/2 tbsp Black Peppercorns
• Seeds from 3 Cardamon Pods
• 125 ml Greek Yoghurt
• 4 tsp Ginger Garlic Paste
• 25 ml Lemon Juice
• 3/4 tsp Chilli Powder
• 1 tbsp Ground Cinnamon
• 1 tsp Pink Himalayan Salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF
2. Grind cumin, coriander seeds, peppercorns, cardamom seeds, chilli powder, cinnamon and salt in a spice grinder with mortar and pestle
3. When ground add to mixing bowl with yoghurt, ginger & garlic and lemon juice
4. Score leg of lamb and then rub the yoghurt and spice mix all over the lamb, including into the scoring.
5. Vacuum in preparation for sous vide whichever method you prefer.
6. Place in fridge for minimum of 4 hrs (I prefer overnight)
7. When water at correct temperature, place in bath and cook for 24 hrs
8. When cooked, remove from sous vide (or oven) and allow to sit for 10 mins
9. Remove from bag or oven tray, carve and enjoy

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