I cooked a half leg of lamb for 15 hours overnight in the souse vide water bath. I use an Anova Precision Cooker stick and a Trespade Vacuum Sealer.
Dale is the talent behind Sous Vide Australia. I also bought my smoking gun from them.
3 tbsp Moroccan spice powder. (For once I used some from a jar.)
1 x 5 cm knob of fresh ginger sliced thinly
3 cloves of garlic, sliced thinly
1 long red mild chilli, sliced and de-seeded
1/3cup white wine
1/3 cup olive oil
2 tbsp fig jam
1 tsp black pepper
1 tsp sea salt
In hindsight I wish I had added juice of 1/2 lemon. Next timeI would stud the meat with the garlic.
After cooking it overnight, I finished it off on the BabyQ gas Weber.
It tastes really good, although next time I’ll use a home-made spice mix to give it more kick.
I’m going to serve it cut up with warm pita bread and accompaniments.