Himalayan Leg of Lamb Recipe | Sous-Vide Magazine
Bruno Bertin, Executive Chef at Cuisine Solutions, developed this decadent sous vide leg of lamb recipe exclusively for the Fall/Winter 2017 issue of Sous-Vide magazine.
Ingredients
- 5-7 lbs leg of lamb
- 4 Tbsp rock salt
- 2 Tbsp red chili powder
- ¼ C ginger paste
- ¼ C garlic paste
- 4 bay leaves, dried
- 2 cinnamon sticks, broken into pieces
- 1 Tbsp cumin seeds
- 1 Tbsp butter, unsalted
- ½ C lemon peel
- 1 Tbsp Kebab Masala (recipe below, or can be purchased pre-made)
- 1 C chicken stock
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