Today’s recipe is Mediterranean-style lamb shoulder marinated and then cooked sous-vide in a yogurt marinade, and served with lamb stock-infused cous cous and grilled zucchini. The combination of all three together is delicious. I had never prepared lamb marinated with yogurt before, and after having seen Conor prepare wonderful lamb dishes with yogurt, I really thought I should remedy that situation.
I couldn’t resist to cook the lamb sous-vide, and this photo tells you why. After 24 hours at 57ºC/135ºF, the lamb was very tender and juicy, and still pink inside. The flavors and textures in this dish work very well together. If you don’t have sous-vide equipment, check out Conor’s recipe to find out how to cook this dish using the oven instead.
This was the first, but certainly not the last time I marinated and cooked lamb with yogurt. Here’s what I did…
300 grams (.66 lb) lamb shoulder, cubed
For the marinade
1/4 tsp ground turmeric
3/4 tsp ground coriander
1/2 tsp ground cumin
100 grams (about 1/2 cup) Greek yogurt
1/2 Tbsp olive oil
1/2 Tbsp lemon juice
1 clove garlic, crushed
1 green chilli, seeded and minced
1/2 tsp honey
1/4 tsp salt
1/4 tsp freshly ground black pepper
100 grams (about 1/2 cup) cous cous
250 ml (1 cup) lamb stock
2 zucchini, cut into slices lengthwise
extra virgin olive oil
salt and freshly ground black pepper
fresh cilantro for garnish
I keep various types of concentrated stock in my freezer, frozen in ice cube trays for easy portioning. This is some cubes of concentrated lamb stock, combined with hot water to reconstitute it to regular strength.
A stovetop smoker is a great piece of equipment to own. It is cheap, but gives great results for little effort. In this case, I smoked a duck breast and served it with a lovely plum chutney.