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{{#seo:
|title=Sous vide Moroccan lamb leg
|titlemode=replace
|keywords=#sousvidemoroccanlambleg #lamb #garlic #vacuumseal #garliccloves #spicyrecipes #lambrecipes #tomatoes #moroccanrecipes #britishrecipes #muttonrecipes
|hashtagrev=12032020
|description=A quick and easy spicy lamb dish, cooked Sous-sous-vide with lots of garlic!
}}

A quick and easy spicy [[Lamb|lamb]] dish, cooked [[Sous-vide|sous-vide]] with lots of [[Garlic|garlic]]!
{{recipesummary
|DatePublished=28th February 2021
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 10 hours, 5 minutes
|PrepTime = 5 minutes
|CookTime = 10 hours
|TotalCalories = 1781
|PortionCalories = 445
|Image = [[Image:Sous vide Moroccan lamb leg recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Authentic!''

5/5 

Really good - was nicer hot than cold. Cold lamb always tastes fatty to me.

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>
{{RecipeIngredients
| Half a leg of New Zealand [[Lamb|lamb]] 9about 900g)
| 8 [[Cloves of garlic|cloves of garlic]]
| 4 teaspoons [[Taste Sensation Fiery Moroccan marinade favouring]]
| 50 ml [[Red wine|red wine]] (or [[Sherry vinegar|sherry vinegar]])
}}

===Method===
{{RecipeMethod

| Smash the [[Garlic cloves|garlic cloves]] with the flat of a [[Knife|knife]] - leave the skins on, no need to peel them
| Add everything to a [[Sous-vide|sous-vide]] bag and [[Vacuum seal|vacuum seal]]
| Cook in a [[Sous-vide bath|sous-vide bath]] at 75° C for about 10 hours
| Discard the [[Garlic|garlic]] when cooked and reserve a little of the cooking juices for making [[Gravy|gravy]]
}}
<gallery widths=250px heights=250px perrow=5>
Image:Sous vide Moroccan lamb leg carved.jpg|Lamb leg; carved!The ingredients
Image:Sous vide Moroccan lamb leg ingredients.jpg|The ingredients
</gallery>

===Serving suggestions===
Serve with [[Roast potatoes|roast potatoes]] and [[Vegetables|vegetables]] of your choice.
===Variations===
We shall have the remains with [[Cole-slaw|cole-slaw]] wraps and [[Tomatoes|tomatoes]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Algerian recipes]]
[[Category:British recipes]]
[[Category:Moroccan recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Garlic recipes]]
[[Category:Lamb recipes]]
[[Category:Meat recipes]]
[[Category:Mutton recipes]]
[[Category:Taste Sensation recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]
[[Category:Recipes from other sites]]
{{Template:Sous Vide, Smoking and Curing UK}}
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Sous vide Moroccan lamb leg - Revision history

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