Sous Vide Lamb Shoulder
This moist and tender Sous Vide Lamb Shoulder is an elegant roast that’s slow cooked until juicy and succulent!
Servings: 6 people
Calories: 228kcal
Ingredients
- 3-4 pound bone-in lamb shoulder
- 2 tablespoons salt
- 1 tablespoon olive oil
- 4 garlic cloves roughly chopped
- ¼ cup pomegranate juice
- 1 tablespoon baharat seasoning
- 2 preserved lemons rinsed and chopped
- 3 dried apricots chopped
- Fresh mint leaves for serving
Instructions
- Rub the lamb shoulder with salt and let it sit in the fridge, uncovered, overnight.
- Heat a sous vide water bath to 132F degrees.
- Place the lamb shoulder in a vacuum seal bag (or ziplock freezer bag if using the water displacement method) with all the remaining ingredients (except mint). Seal the bag.
- Place the lamb in the water bath and cook for 24 hours.
- Remove the shoulder from the bag, reserving the bag juice.
- Heat a skillet over medium high heat and add 1 tablespoon of oil (any high smoke point oil like peanut, avocado, coconut, vegetable, etc.).
- Sear the lamb shoulder on all sides for about 20-30 seconds per side.
- Remove and slice. Serve drizzled with the reserved bag sauce and sprinkled with fresh mint. Perfect served with couscous.
Notes
- Whether you use a vacuum seal or ziplock bag, you’ll want to make sure to properly remove the air from the bag so bacteria doesn’t get in.
- If the bag starts to fill with air and float, just open the bag, remove the air and reseal it.
- The bag should be fully submerged in the water bath. To help prevent floating, I like to weigh the bag down with something heavy or use a sous vide sinker weight.
- Since it’s a long cook time, check on the water level. If it looks like it is evaporating, just add more water.
- To get the best sear, use a high smoke point oil and pat the lamb dry with paper towels after it comes out of the water bath.
- When reverse searing the lamb, be careful not to sear it for too long. If it’s seared for longer than 20-30 seconds per side, it may overcook and dry out.
- Before slicing the lamb, let it rest for 10 minutes so the juices have time to redistribute throughout the roast.
- When slicing the lamb, be sure to cut against the grain. If you cut with the grain, the lamb will be tough and chewy to eat.
Nutrition
Serving: 6ounces | Calories: 228kcal | Carbohydrates: 5g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 2426mg | Potassium: 487mg | Fiber: 1g | Sugar: 3g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg