Sous Vide Lamb - #MakeLifeDelicious

Tender lamb, locked full of moisture and cooked to perfection with sous vide. Read on to get the recipe from food blogger Zahra Abdalla. #MakeLifeDelicious Ingredients: 2 tsp. salt 2 kg boneless leg of lamb 2 tsp. black pepper 2 tsp. white pepper 2 tsp. cinnamon powder 2 tsp. garam masala 2 tsp. tumeric 1/4 cup olive oil Directions: Pre-heat Elextrolox Combi Steam Oven, on Steam Function at 65 degrees Celsius. In a small bowl combine black pepper, white pepper, cinnamon powder, garam masala, turmeric and olive oil to make a smooth marinade paste Pat dry leg of lamb and season with salt. Rub marinade paste on the leg of lamb Place marinated lamb into a sous vide bag and vacuum seal. Place the bag in the oven and steam for approximately 10 hours. Pre-heat Elextrolox Combi Steam Oven, on ECO Roasting function at 180 degrees Celcisus Remove lamb from vacuum sealed bag and place with juices in a roasting pan. Roast in oven for about 20 minutes. Then increase the heat to 230 degrees Celsius to brown the meat for an additional 10 to 15 minutes. Rest meat for about 15 to 20 minutes before serving. Cut into thin slices and serve.
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