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