Ingredients
- 1 pc boneless lamb leg (netted)
- 2 L Brine
Brine
- 2 L water
- 1/2 Kosher salt
- 1/2 black peppercorn
- 1/3 cup mustard seeds
- 1 tsp cloves
- 4 pc bay leaves
- 4 spring Rosemary
- 2 spring thyme
- 4 cloves crushed garlic
Marinade
- 1 pc orange zest
- 1 pc lemon zest
- 1/3 cup olive oil
- 1/3 cup canola oil
- 1 spring mustard seed powder
- 1 tbs pomegranate molasses
- 1 tbs honey
- 1 pc sliced onion
- 6 cloves finely shaved garlic
- salt to taste
- pepper to taste
Directions
For pomegranate walnut jus
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1
In a saucepan, sauté finely diced shallots, until translucent. Add a substantial amount of ground walnuts, stir, and hydrate using chicken stock and the liquid from the sous vide lamb legs. Squeeze a tiny bit of lemon juice and orange juice. Add a generous amount of pomegranate molasses, bring simmer, and let reduce to desired consistency. Adjust for salt.
Instructions
-
1
Trim Leg, remove excess fat, and dissect to 3 parts (topside, rump, and silverside)
Brine leg in brining liquid for 24 hours
Remove pieces from brine and pad dry
In a mixing bowl, add all ingredients for marinate and mix – adjust for salt
Add marinate to the dissected pieces of the leg, rub well
Vacuum pack each piece individually with some of the marinate
Sous vide at 60 degrees Celsius for 8 hours
Remove from soud vide bath, cool down
Open bags, saving the liquid, and removing the excess marinate from meat
Char both sides of the meat on a charcoal grill, rest, slice
Pour over the pomegranate walnut jus, serve with roasted dill potatoes and roasted quince
Garnish with pomegranate seeds and red vein sorrel