Himalayan Spiced Leg of Lamb with Kebab Masala

Sous vide cooking transforms a leg of lamb into a melt-in-your-mouth delicacy, and adding Indian-inspired spices, including Kebab Masala, takes the flavor to the next level. The result is a tender, flavorful dish perfect for any occasion.

Ingredients

For the Himalayan Leg of Lamb:

• 5-7 lbs leg of lamb
• 4 tablespoons rock salt
• 2 tablespoons red chili powder
• ¼ cup ginger paste
• ¼ cup garlic paste
• 4 dried bay leaves
• 2 cinnamon sticks, broken into pieces
• 1 tablespoon cumin seeds
• 1 tablespoon unsalted butter
• ½ cup lemon peel
• 1 tablespoon Kebab Masala (homemade or store-bought)
• 1 cup chicken stock

For the Kebab Masala:

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

Instructions

For the Himalayan Leg of Lamb:

• Score the leg of lamb, keeping it attached to the bone. This helps the spices and marinades infuse into the meat.
• Wrap the exposed bone with aluminum foil to prevent puncturing the sous vide pouch when sealing.
• Rub all ingredients (except butter and chicken stock) evenly over the lamb. Place the seasoned lamb into a large sous vide pouch. Using the vacuum sealer, compress the lamb with the seasoning 3-4 times to help the spices penetrate and tenderize the meat.
• Open the sous vide pouch and add the chicken stock and lemon peel. Seal the pouch and refrigerate for 6 hours to marinate.
• After marinating, cook the lamb at 181°F (83°C) for 8 minutes. After this, reduce the temperature to 150.8°F (66°C) and cook for 36 hours.
• Once cooking is complete, remove the pouch from the water and let the lamb rest in the pouch for 15 minutes.
• Transfer the lamb to a wire rack on a sheet pan. Rub butter over the lamb and sprinkle 2 teaspoons of Kebab Masala on top.
• Preheat the broiler to high and broil the lamb for 5-10 minutes until browned to your preference.
• After broiling, remove the lamb from the oven and rest for 10 minutes before serving.

For the Kebab Masala:

• In a mixing bowl, combine all the Kebab Masala ingredients. This will yield more than needed, so store any leftovers in an airtight container for future use.

To Serve:

• Transfer the cooked lamb to a platter and serve with your choice of side dishes like basmati rice or naan bread.