Himalayan Leg of Lamb with Kebab Masala Spice


Leg of lamb is full of flavor and fall-off-the-bone tender when given the sous vide treatment. Ours gets an extra flavor punch thanks to a touch of Indian spice.


For the Himalayan Leg of Lamb:

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

For the Kebab Masala:

3 tsp mango powder
¼ tsp cumin powder
¼ tsp table salt
2 tsp fenugreek powder
1 tsp black salt
1¼ tsp red chili powder
1¼ tsp garam masala





Sous vide circulator
Vacuum sealer
Large sous vide pouch
Aluminum foil
Wire rack
Sheet pan
Mixing bowl


Prepping time: 6½ hours / Cooking time: 30 minutes (excludes sous vide cooking time)


8 servings


For the Himalayan Leg of Lamb:

  1. Score the leg of lamb while still attached to the bone so the spices and marinades infuse for better results. Wrap the bone, at the end of the shank, with aluminum foil so it doesn’t puncture the sous vide pouch while sealing.
  2. Rub all ingredients, except the butter and chicken stock, evenly all over the lamb and place in a large sous vide pouch. Using  a vacuum sealer, compress the lamb leg with the seasoning 3-4 times. This process will force some of the spices into the lamb and slightly tenderize at the same time.
  3. Open the sous vide pouch and add the chicken stock and lemon peel. Seal an marinate for 6 hours. Once marinated, cook at 181°F (83°C) for 8 minutes and then lower the temperature to 150.8°F (66°C). Cook for 36 hours.
  4. After cooking, remove the pouch and rest the meat, in the pouch, for 15 minutes. Next, remove the lamb from the pouch and put on a wire rack placed over a sheet pan.
  5. Evenly rub butter on the lamb and sprinkle with an additional 2 teaspoons of Kebab Masala. Place the lamb in a preheated broiler set on high for 5-10 minutes or until desired browning occurs. Remove from the broiler and rest for 10 minutes before serving.

For the Kebab Masala:

  1. Mix all ingredients together in a mixing bowl. Recipe will yield more than the 1 tablespoon required. Any excess Kebab Masala can be stored in an airtight container for future use.

To Serve:

  1. Place lamb on a platter and serve with desired sides, such as basmati rice or naan bread.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Fall/Winter 2017.

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