The SV adventures continue.
Decided to make Lamb Mechoui, a Moroccan/North African dish, using a boneless leg of lamb from Costco. Groceries included harissa paste, paprika, cumin, coriander, saffron, salt, pepper, Aleppo pepper, EVOO, and granulated garlic (since fresh garlic apparently doesn't do well in SV). Groceries:
The spice marinade/paste looked purty.
Loaded the lamb into the SVS Demi at 137°F for a 24hr run. Mother-in-law isn't keen on med-rare, so I was shooting for a medium-ish IT.
Lit up the large tonight and threw on some zucchini which had marinated in Allegro Hot and spicy for a few hours.
Bumped the temp up to about 400°F and finished the lamb. It broke apart into two hunks, which made it easier to handle on the grid. Grilled raised direct for 5 mins each side.
Plated with couscous which SWMBO made inside.
The verdict - the meat was tender, but seemed a bit dry. Maybe I was too aggressive with trimming the fat off. The spice paste was tasty, but i think it would have tasted better if I had done the whole cook on the egg. If I try this again, I won't leave it in the SV for so long. Lamb chops were deelish after 24hrs, so i thought it was worth a shot.The zucchini was great, so I will be trying the Allegro on other meats. Everyone enjoyed dinner, so that's what counts most to me.
I want to try short ribs next, since it seems to lend itself to the SV process.
Thanks for looking!
#1 LBGE December 2012 • #2 SBGE February 2013
• #3 Mini May 2013
A happy BGE family in Houston, TX.