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.
The cooking time came from Dale Prentice’s excellent book “At Home with Souse Vide” (stunning photos by my friend Mike Emmett and his friend Bec at RedFishBlueFish Photo.
Dale is the talent behind Sous Vide Australia. I also bought my smoking gun from them.
The recipe was as follows:
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.
