Sous vide Moroccan lamb leg
A quick and easy spicy lamb dish, cooked sous-vide with lots of garlic!
| Sous vide Moroccan lamb leg | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 445 |
| Ready in: | 10 hours, 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 hours |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 28th February 2021 |
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Best recipe reviewAuthentic! 5/5 Really good - was nicer hot than cold. Cold lamb always tastes fatty to me. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Half a leg of New Zealand lamb 9about 900g)
- 8 cloves of garlic
- 4 teaspoons Taste Sensation Fiery Moroccan marinade favouring
- 50 ml red wine (or sherry vinegar)
Method
- Smash the garlic cloves with the flat of a knife - leave the skins on, no need to peel them
- Add everything to a sous-vide bag and vacuum seal
- Cook in a sous-vide bath at 75° C for about 10 hours
- Discard the garlic when cooked and reserve a little of the cooking juices for making gravy
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Lamb leg; carved!The ingredients -
The ingredients
Serving suggestions
Serve with roast potatoes and vegetables of your choice.
Variations
We shall have the remains with cole-slaw wraps and tomatoes.
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