Pulled Spring Lamb | Recipe by sousvidetools.com
New Season Pulled Spring Lamb with Masala Spice
- COOK TIME: 12 hours
- PREP TIME: 12 hours
- DIFFICULTY: Easy
- 300ml natural yoghurt
- 3 cloves garlic
- 50g fresh stem ginger
- 1/2 red chilli
- 2 tsp salt
- 3 tsp roasted cumin seeds
- 3 tsp roasted coriander seeds
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp garam masala
- 4 cardamom pods
- 1 tbsp. tomato puree
- 1x 2kg piece lamb shoulder / leg
There is nothing more suited to National BBQ Week than slow cooked pulled lamb shoulder with strong Asian style spices.
Everyone knows the flavours of BBQ pulled pork, but using lamb gives this classic dish a gorgeous twist!
As well as it being National BBQ Week, it is also that time of year when we celebrate the arrival of new season spring lamb – so this recipe for pulled spring lamb with masala spice is perfect!
And it couldn’t be easier! Just cook sous vide overnight and finish on a searing hot BBQ to crisp up those delicious pockets of fat and give your lamb a perfectly charred crust.
- To make the paste, blend all the ingredients except the lamb in a small blender to form a fine paste
- When stored airtight, the paste should last up to a month. However, it also freezes really well
- Place the lamb in a large bowl and massage the paste into the meat so it is completely covered
- To get the most flavour out of your marinade, vacuum seal the lamb in a sealer bag for up to 12 hours
- Place the sealer bag in a water bath that has been preheated at 70 degrees, and allow to cook for 12 hours
- Remove the lamb from the bath and vacuum pouch, and sear on a hot grill before serving
The delicate spicing of the lamb works wonderfully alongside a simple spring herb salad, or in a wrap or sandwich.
If you’re looking for more Sous Vide Recipes perfect for National BBQ Week, check out some of our favourites, including: