Summary

Ingredients

For the marinade:

• 1 handful black pepper
• 1 handful salt
• 1 bulb garlic
• 1 bunch coriander
• 2 shallot (s)
• 1 lime (s)

For the meat:

• 1 leg lamb, on the bone, 2 - 3 kg
• 1 handful salt

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Instructions

1. Wrap the garlic bulb in aluminum foil and roast for one hour on the grill or in the oven at 180 ° C.
2. For the marinade, finely grind salt and pepper in a mortar. Halve the roasted and now soft garlic and squeeze half into the mortar. Chop the coriander and shallots and add them to the mortar. Squeeze the lime, add the juice to the mortar and stir everything into a suspension.
3. Fill a sous vide water bath and preheat to 58 ° C.
4. Parry the leg of lamb. If it has a strong fat cover, peel it off a little. Make a diamond cut into the fat cover, being careful not to damage the meat. Salt the leg, rub in the marinade, add the remaining garlic and vacuum seal the leg. Cook sous vide for 18 hours (that`s not a typo).
5. After the cooking time, take the leg out of the bag and pat dry. Sear it on the grill in direct heat to create roasted aromas.
6. We serve the leg in kebap style. So finely sliced in flatbread. The flatbread is spread with a hearty guacamole, hummus or sour cream. Then finely chopped lettuce and the meat are pickled. Finished. Good Appetite.