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MainsJune 13, 2019

Harissa Spiced Leg of Lamb

Sublime leg of lamb, slathered with harissa, cooked 24 hours in the sous vide, broiled for some smokey char, and finished with a bright sauce. Awesomeness.

Harissa Spiced Leg of Lamb

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

  • 2 tsppaprika
  • 1 tsphot paprika
  • 1 tbscumin, toasted and ground
  • 1 tspgranulated garlic
  • 1 tsptumeric
  • 1/4 tspground cinnamon
  • 1/4 tspground ginger
  • 1/4 cupsun dried tomatoes, drained
  • 1/4 cupgreen olives, pitted
  • 1/3 cupolive oil
  • 1/2 cupolive oil
  • 1 tspcumin, toasted and ground
  • 1 tsppaprika
  • 1 tspkosher salt
  • 1/2 tsphot paprika

Meat

  • 3 lbleg of lamb

Produce

  • 1 bunchcilantro, leaves only
  • 2lemons, juiced
  • 10 clovesgarlic, minced

Equipment

  • 1mason jar
  • 1stick blender
  • 1sous vide, bath @ 131
  • 1vac packer
  • 1tupperware
  • 1sauce pan
  • 1sheet pan
  • 1broiler, high
  • 1mason jar
  • 1stick blender

Directions

  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)
  21. put everything in mason jar
  22. blend till smooth
#Lamb#SousVide