Seasoning and aromatics for sous vide lamb
Now you know the basics, it won’t be long before you’re a master of sous vide! As well as experimenting with textures and tenderness, you can combine lamb cuts with other ingredients, including a variety of aromatics, to create interesting flavour combinations.
When it comes to combining flavours, some go better than others, but half the fun is experimenting! As a general rule, use less seasoning than you would do when cooking traditionally, as flavours get locked in when vacuum sealing, resulting in a more intense flavour.
Meat cooked sous vide will come out of the pouch with no browning on the surface, so for standalone cuts like chops, racks, ribs and joints, we recommend pan searing, torching or grilling at a high temperature for a short blast to create a mouth-watering aroma and crust.
Use dry spices
Lamb is a fatty and juicy type of meat, and with sous vide cooking you can add spices to the pouch on their own, confident in the knowledge that your dish won’t dry out.
Perfect for tomato dishes
Some lamb cuts contain a lot of fat, which sometimes comes out into the sauce during cooking. When chilled down this looks unappetising. You can avoid this by using a sauce that is high in tomato, as tomatoes have a natural emulsifier in them called lycopene. This will combine the fat into the sauce when heated, as opposed to it sitting on the surface.
Makes great stews and curries
Diced or cubed lamb can be cooked in a spice rub, ready to be added to a curry, goulash or tagine. In the same way, leg of lamb or a rolled shoulder can be infused with traditional herbs by vacuum sealing with fresh or dried rosemary in the pouch.
Great flavour combinations
Traditional with herbs: Add fresh or dried thyme, rosemary or oregano to the pouch with a teaspoon of olive oil before cooking for a traditional Mediterranean flavour.
Classic mint: In a twist on lamb and mint sauce, try adding minted butter to the vacuum sealed pouch before sous viding.
Morrocan spices: Lamb goes hand in hand with Morroccan food. Coat with spices such as ground turmeric, ginger, cinnamon, coriander and allspice, and cook with a handful of almonds or a couple of dried apricots for a sweet and sharp tagine.
Garlic butter: There’s no better lamb chop than one cooked in garlic herb butter – unless it’s been cooking using the sous vide method of course. Simply baste each pre-cooked chop in melted butter mixed with minced onions and garlic powder, and sear for 30 seconds each side.
Be aware when seasoning with...
Salting foods: Normally seasoning food with salt before cooking is the done thing, but not with sous vide cooking. Adding salt to the vacuum sealed pouch before cooking can result in drier texture and a stronger taste – so it’s best to leave the salt shaker till searing or serving.
Chilli: Adding raw or powdered chilli to food pre-sous vide can lead to more intense flavours, so use with caution.
Raw garlic: Garlic can be added to a rub or marinade as long as it’s powdered or roasted, as raw garlic can give your lamb dish an unpleasant taste.