Sous Vide Leg of Lamb on the Braai

sous-vide-lamb

Leg of Lamb, a treat to serve and feast to cook! Even more so when you know that you can’t get it wrong, in case you’d fear letting roasting it too dry or just underdone. This lamb was cooked sous vide at 55C for 24 hours, and it turned out juicy and full of flavour, medium rare from the outside to the bone.

This cut deserves a labour of love, and the nice thing about it is that it’s mostly hands-off. The marinade is quick to prepare, and you then leave the meat to rest marinated in the fridge before vacuum packing. Cook sous vide, and then finish right before serving over high heat & flames on the braai. While the meat is getting a nice sear, the meat juices from the bag are cooked over medium heat to thicken, and make for a sublime sauce.

Serve it with Yotam Ottolenghi’s Bulgur with tomato, aubergine and preserved lemon yoghurt, which complements the flavours of the lamb really well, and is also easy to prepare ahead.

This all pairs beautifully with the Lowerland Tolbos Tannat that has made fame over the past few years and has put Prieska on the viticultural map. It’s incredible what Lowerland has been able to establish, growing their grapes in an area that would until recently be considered not suited for producing (quality) wine grapes. Lowerland has managed to produce high quality grapes whilst upholding the strictest regenerative farming methods. Available to order online, on their website.

 

Ingredients:

2-2.5kg free-range Leg of Lamb (bone in)

2 tbsp Mother in Law spice mix

1  tbsp Za’atar blend

1 tsp Smoked Spanish Paprika powder

1 tsp Cumin

2 Tbsp Lemon Juice

½ C Avocado Oil

4 Cloves Garlic (crushed)

6 slices Ginger root

Salt (good grinds, to taste)

 

Method:

Mix all marinade ingredients in a large bowl, and score the fat of the lamb.

Place the lamb in the bowl with marinade, and give it a good rub with the marinade. Cover, and place in the fridge overnight (or about 8 hours).

Prepare a water bath with your sous vide circulator, and set the temperature at 55C

Place the meat in a vacuum bag, with the marinade, and vacuum seal (or use immersion method to let air escape, and seal)

Place bag in the bath, and leave to cook for 24 hours.

Light the fire for good coals and heat, and flames

Remove the meat from the bag, and sear over high heat & flames

Cook the meat juices from the bag over medium heat on the stove to thicken.