Recipes

Sous Vide Leg of Lamb, Tomato Confit, Cucumbers, Harissa and Homemade Yogurt

Serves 6-8

Ingredients:
Leg of Lamb
1 4lb Boneless Leg (marinated overnight)
EVOO (enough to coat lamb liberally)
4 Cloves Garlic, minced
4 Sprigs of Fresh Mint
4 Sprigs of Fresh Oregano
Salt and Black Pepper, to taste

Tomato Confit
4 large, Red Heirloom Tomatoes, cored and peeled
4 Tablespoons EVOO
2 Sprigs of Fresh Oregano

Homemade Greek Yogurt*
*yogurt can be made in advance, will keep up to 2 weeks
3 Cups Whole Milk
1 Tablespoon / 15 grams Yogurt Starter

Harissa Sauce
2.1 oz Dried Harissa Spice
2 Cloves Chopped Garlic
6 Tablespoons EVOO

For Garnish:
2 English Cucumbers, Cut into 1 inch cubes
1 Sprig of Fresh Oregano for garnish

For more information on food safety, please click here.

PreparationLeg of Lamb
Step 1:
Vacuum seal marinated leg of lamb with EVOO, garlic, mint and oregano. Marinate at least 12 hours in refrigerator.

Step 2:
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 59°C / 138°F.

Step 3:
Once the target temperature is reached, place vacuum sealed lamb in circulating water bath.

Step 4:
Cook to desired doneness for about 4 hours.

Step 5:
Drain all liquids from bag, dry surface of lamb with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of leg of lamb. Season with salt and pepper to taste.

Preparation: Tomato Confit
Step 1:
Vacuum seal whole, cored and peeled heirloom tomatoes with EVOO and oregano.

Step 2:
Set the rear pump flow switch of Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 59°C / 138°F.

Step 3:
Once target temperature is reached, place vacuum sealed tomatoes in circulating water bath.

Step 4:
Cook to desired doneness for about 4 hours.

Step 5:
Drain excess liquid from bag. Serve as is.

Preparation: Yogurt* (Sous Vide – 10 hours at 113°F, 1 hour to drain)
*yogurt can be made in advance, will keep up to 2 weeks

Step 1:
Combine and vacuum seal whole milk and yogurt starter. If using powder starter, gently warm milk and starter in a saucepan until fully incorporated.

Step 2:
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 43°C / 110°F.

Step 3:
Once target temperature is reached, place vacuum sealed milk in circulating water bath.

Step 4:
Cook for about 18-24 hours. Milk will become curdled and will separate.

Step 5:
Drain through doubled cheesecloth for 8-10 hours. Discard liquid. Stir yogurt until creamy and smooth.

Preparation: Harissa
Step 1:
Emulsify all ingredients in high-speed blender.

For Plating:
Spoon harissa suace onto large serving platter. Slice leg of lamb and shingle over harissa sauce. Toss diced cucumber in homemade yogurt and fresh oregano. Serve lamb along side tomato confit and cucumbers and yogurt.

 


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