l+s = md – an equation to live by.
that’s low and slow = maximum deliciousness.
There are lots of ways to achieve low and slow. You can roast, you can smoke, you can poach, or you can bathe. Bathing can give you the tender melty awesomeness of a long smoke, without the smoke.
That’s what we do here, and the results are sublime. Fall apart in your mouth lamb, spicy harissa complexity, and a bright acidic sauce to take it to the next level.
This isn’t quick, but oh my it’s worth it.
| Mise en Place | |||
|---|---|---|---|
| STAPLES | MEAT | ||
| 2 tsp | paprika | 3 lb | leg of lamb |
| 1 tsp | hot paprika | ||
| 1 tbs | cumin, toasted and ground | ||
| 1 tsp | granulated garlic | ||
| 1 tsp | tumeric | ||
| 1/4 tsp | ground cinnamon | ||
| 1/4 tsp | ground ginger | ||
| 1/4 cup | sun dried tomatoes, drained | ||
| 1/4 cup | green olives, pitted | ||
| 1/3 cup | olive oil | ||
| Equipment | |
|---|---|
| 1 | mason jar |
| 1 | stick blender |
| 1 | sous vide, bath @ 131 |
| 1 | vac packer |
| 1 | tupperware |
| 1 | sauce pan |
| 1 | sheet pan |
| 1 | broiler, high |
| Directions | |
|---|---|
| Step | Action |
| 1 | trim lamb of excess fat, cross hatch fat cap at 1 inch intervals |
| 2 | season lamb generously with salt and pepper |
| 3 | mix spices and olive oil in mason jar, zap in microwave 2 minutes |
| 4 | take mason jar out of nuker (caution: HOT) and add tomatoes and olives to it |
| 5 | hit it with the stick blender till smooth. congrats you’ve made harrisa |
| 6 | evac about 1/3 of the harrisa to your tupperware and stash in the fridge |
| 7 | slather the remaining harrisa all over the lamb |
| 8 | vac pack that thing |
| 9 | let sit in the fridge for 1-24 hours |
| 10 | 25 hours before dinner time, bring sous vide up to temp |
| 11 | take lamb out of fridge and add to the bath |
| 12 | bathe 24 hours, make sure you cover with foil or lid, evaporation happens. |
| 13 | with 30 minutes remaining, get remaining harrisa from fridge, and gently warm in sauce pan |
| 14 | pre heat broiler |
| 15 | evac lamb from bath, cut out of bag, and pat dry |
| 16 | place lamb on sheet pan, and coat top with remaining harrisa |
| 17 | broil till golden brown with a little bit of char |
| 18 | evac |
| 19 | let rest 10 minutes |
| 20 | slice and serve with chermoula sauce (recipe below) |
| Mise en Place | |||
|---|---|---|---|
| STAPLES | PRODUCE | ||
| 1/2 cup | olive oil | 1 bunch | cilantro, leaves only |
| 1 tsp | cumin, toasted and ground | 2 | lemons, juiced |
| 1 tsp | paprika | 10 cloves | garlic, minced |
| 1 tsp | kosher salt | ||
| 1/2 tsp | hot paprika | ||
| Equipment | |
|---|---|
| 1 | mason jar |
| 1 | stick blender |
| Directions | |
|---|---|
| Step | Action |
| 1 | put everything in mason jar |
| 2 | blend till smooth |
Categories: Mains
