The most tender and flavoursome cuts of lamb, such as the loin, can be very expensive. For a cheaper alternative, buy lamb leg steaks and cook them sous vide. This innovative cooking method locks in flavour and moisture, producing a tender and juicy result. To enhance the flavour, marinate the lamb before cooking.
- 4 lamb leg steaks, each weighing 200g
- 150ml of olive oil
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 bay leaf
- 4 cloves of garlic, crushed
- Make a marinade by adding the rosemary, thyme, bay leaf and garlic to 100ml of the olive oil. Stir in a pinch of salt and massage into the lamb steaks, then set aside. Leave for between 1 and 4 hours to marinate.
- While the lamb is marinating, preheat the water bath to a temperature of 56⁰C for medium rare or 62⁰C for medium.
- Transfer the lamb steaks to a vacuum bag, add the remaining 50ml of olive oil and seal.
- Place the bag in the water bath. For medium rare, cook 8 hours at 56⁰C. For medium, cook for 6 hours at 62⁰C.
- Take the lamb out of the vacuum bag and pat with kitchen paper to remove any excess moisture.
- Heat a skillet pan or a barbeque to a high temperature, then add the lamb and cook until browned and slightly charred. Serve immediately.
You can modify the basic marinade used in this recipe to suit your personal taste. Try adding cumin seeds, cinnamon and ras el hanout to give the lamb a delicious Moroccan flavour. An Indian-inspired marinade featuring coriander, turmeric and cardamom would also work well.
You could use this method to make Alan Murchison’s wonderfully aromatic Moroccan lamb with harissa-spiced couscous and chickpea salsa. For an easy yet vibrant main, try Robert Thompson’s Chargrilled leg of lamb with salsa verde and roasted beetroot.
Recipe courtesy of www.greatbritishchefs.com