If you are ordering from the EU please visit www.sousvidetools.com/eu/

Sous Vide Lamb Leg Steaks | Recipe by sousvidetools.com

Sous Vide Spiced Lamb Leg Steaks with Baba Ganouj, Rocket and Roasted Almonds

Sous Vide Spiced Lamb Leg Steaks with Baba Ganouj, Rocket and Roasted Almonds Lamb
  • COOK TIME: 7 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium


  • 4 x 225g Lamb Leg Steaks
  • 50g Butter, Melted
  • 3 tbsp. Olive Oil
  • 2 tsp. Each of Ground Roasted Cumin Seeds, Coriander and Paprika
  • 1 tbsp. Thyme Leaves
  • 1 tsp. Roasted Garlic Powder
  • Zest and Juice 1 Lemon
  • 1 tsp. Harissa
  • 1 Large Aubergine
  • 75g Tahini, plus more as needed
  • 3 Garlic Cloves, Minced
  • ¼ Cup Fresh Lemon Juice, plus more as needed
  • Sea Salt
  • Picked and Washed Rocket Leaves Dressed With Oil And Lemon
  • 75g Peeled Almonds





This Lebanese-style recipe pairs marinated leg steaks with a rich, smoky aubergine taste.


  1. Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper and mix well
  2. Marinate the lamb leg steaks, seal in a vacuum pouch and cook in a preheated water oven at 56 degrees for 8 hours (medium rare) or 62 degrees for 6 hours (medium)
  3. Prick the aubergine with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, approx. 10 to 15 minutes
  4. Transfer the aubergine to a baking sheet and bake until very soft, 15 to 20 minutes
  5. Remove from the oven and allow to cool slightly. Peel off and discard the skin
  6. Place the aubergine flesh in a bowl
  7. Using a fork, mash the aubergine to a paste.
  8. Add the ¼ cup tahini, the garlic, the ¼ cup lemon juice and the cumin and mix well
  9. Season with salt and more tahini if required
  10. Roast of the almonds in the oven until golden brown
  11. Take the lamb leg steaks from the pouch, pat dry and on the grill char both sides and season to taste
  12. To serve, place a large spoon of the baba ganoush on a plate beside the lamb steak and top with the roasted almonds and dressed rocket leaves

Chef’s Tip –

The lamb accepts all spices so why not try adding some Thai green curry paste to the cooking pouch for a different flavour. Season with a little lime to finish.

Back to Recipes