Za’atar Lamb
This one I made up (continue to make up…) each time, but it always turns out really well!
Ingredients
2lbs lamb roast/shoulder cut
Za’atar Marinade
2 lemons, squeezed
1/4 cup olive oil
2-3 garlic cloves (whole if you use the immersion blender which I do. Otherwise mince ‘em)
3-4 tablespoons za’atar seasoning (I use the one from Trader Joe’s. You can also DIY it with a recipe like this)
Instructions
Make the marinade: Add ingredients for the marinade to a bowl . If using an immersion blender to combine, blend until smooth and garlic is blended. Otherwise whisk until combined.
Prepare the lamb: Place the lamb in a plastic or silicone bag and pour marinade over so the lamb is completely covered. Note: if cooking in a sous vide, place the lamb directly into the vacuum seal bag, add the marinade and seal. Allow it to marinate at least an hour or overnight
Cook the lamb: (You can roast this too, but I’ve never done it so I won’t give advice for that)
Sous vide: When ready to cook, fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare leg of lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between: 135F and 144F. I set mine to 130F. Cook lamb for 3-4 hours (or up to 6 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate. Revere sear the lamb. Heat a large skillet over high heat. When very hot, add 3 Tbsp canola or vegetable oil. Sear lamb for 2-3 minutes on all sides, or until golden brown all around. Allow meat to rest for 5-10 minutes, then thinly slice.
Instant Pot: Turn IP on to saute function on high. When hot, add 1 tbsp olive oil. Place lamb in the hot pot and sear on all sides. Remove lamb and add the IP trivet. Pour 1 cup of broth or water under the trivet and place the lamb on the trivet. On the “manual” or “pressure cook” setting, set to HIGH for 10 minutes per pound for a medium rare cook, 15 min per pound if it has a bone in. Remove and let sit for 5 minutes before slicing.
