Himalayan Leg of Lamb with Kebab Masala Spice

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.