Slow cooked in a Sous Vide, but also delicious marinaded and cooked in oven, we created this as an alternative to the traditional leg of lamb. Being slow cooked at a constant temperature the meat stays pink and moist as well as being so tender.
Prep Time 15 minutes
Marinade time 4 hrs min (overnight best)
Cook Time 24 hrs
Servings 4
Ingredients
- 1.2 kg Leg of Lamb
Marinade
- ¾ tsp Cumin Seeds
- 5 tbsp Coriander Seeds
- 5 tsp Black Peppercorns
- seeds from 3 Cardamom Pods
- 125 ml Chobani Greek Yoghurt
- 4 tsp Minced Ginger & Garlic
- 25 ml Lemon Juice
- ¾ tsp Chilli Powder
- 1 tbsp Ground Cinnamon
- 1 tsp Pink Himalayan Pink Salt
Instructions
- Grind cumin, coriander seeds, peppercorns, cardamom seeds, chilli powder, cinnamon and salt in a spice grinder with mortar and pestle
- When ground add to mixing bowl with yoghurt, ginger & garlic and lemon juice
- Score leg of lamb and then rub the yoghurt and spice mix all over the lamb, including into the scoring.
- Vacuum in preparation for sous vide whichever method you prefer. (if cooking in oven, leave in mixing bowl and cover with cling wrap to marinade
- Place in fridge for minimum of 4 hrs
- For sous vide, preheat water bath to 60 deg C, and when ready, place lamb into water and cook for 24 hrs (if oven cooking, place in baking tray and cook at 180 deg C for 3 hrs
- When cooked, remove from sous vide (or oven) and allow to sit for 10 mins
- Remove from bag or oven tray, carve and enjoy
Nutrition (approx calculations)
Calories: 588 cal | Net Carbs 2.55g | Protein: 83.85g | Fat: 23.5g | Fiber: 1.4g | Sugar: 0.9g