Sous vide Moroccan lamb leg

A quick and easy spicy lamb dish, cooked sous-vide with lots of garlic!

Sous vide Moroccan lamb leg

Servings:	Serves 4
Calories per serving:	445
Ready in:	10 hours, 5 minutes
Prep. time:	5 minutes
Cook time:	10 hours
Difficulty:
Recipe author:	Chef
First published:	28th February 2021

Best recipe review Authentic! 5/5 Really good - was nicer hot than cold. Cold lamb always tastes fatty to me. The Judge

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

1. Smash the garlic cloves with the flat of a knife - leave the skins on, no need to peel them
2. Add everything to a sous-vide bag and vacuum seal
3. Cook in a sous-vide bath at 75° C for about 10 hours
4. 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

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  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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