Raan Leg of Lamb

Ingredients for 1

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF

• Step 2

  Grind cumin, coriander seeds, peppercorns, cardamom seeds, chilli powder, cinnamon and salt in a spice grinder with mortar and pestle

• Step 3

  When ground add to mixing bowl with yoghurt, ginger & garlic and lemon juice

• Step 4

  Score leg of lamb and then rub the yoghurt and spice mix all over the lamb, including into the scoring.

• Step 5

  Vacuum in preparation for sous vide whichever method you prefer.

• Step 6

  Place in fridge for minimum of 4 hrs (I prefer overnight)

• Step 7

  When water at correct temperature, place in bath and cook for 24 hrs

• Step 8

  When cooked, remove from sous vide (or oven) and allow to sit for 10 mins

• Step 9

  Remove from bag or oven tray, carve and enjoy

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