Ingredients

The following ingredients have 4 Servings
  • 3-4 pound bone-in lamb shoulder
  • 2 tablespoons salt
  • 1 tablespoon olive oil
  • 4 garlic cloves (roughly chopped)
  • 1/4 cup pomegranate juice
  • 1 tablespoon baharat seasoning
  • 2 preserved lemons (rinsed and chopped)
  • 3 dried apricots (chopped)
  • Fresh mint leaves (for serving)

Instruction

  • 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.