Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 pounds of boneless lamb shoulder with 2 teaspoons of dried oregano, 1 teaspoon of sea salt, 0.5 teaspoon of black pepper, and 2 cloves of minced garlic, then drizzle with 2 tablespoons of olive oil, ensuring the lamb is fully coated.

2. 2

   Place the seasoned lamb shoulder into a vacuum-sealable bag, remove all air, and seal completely, or use a Ziploc bag with the water displacement method to remove air.

3. 3

   Preheat a sous-vide water bath to 135°F (57°C) for medium-rare or 145°F (63°C) for medium, then carefully submerge the sealed lamb bag and cook for 6 to 8 hours to tenderize.

4. 4

   While the lamb cooks, prepare the lemon-tahini dressing by whisking together 0.5 cup of tahini, 0.25 cup of fresh lemon juice, 0.25 cup of cold water, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh mint, 1 minced clove of garlic, and 0.5 teaspoon of sea salt in a small bowl until smooth and of pouring consistency.

5. 5

   Once cooked, carefully remove the lamb from the sous-vide bath, take it out of the bag, pat it completely dry with paper towels, and reserve any juices for another use or discard.

6. 6

   Heat 1 tablespoon of olive oil in a cast-iron skillet over high heat until smoking, then sear the lamb shoulder for 2-3 minutes per side until a deep brown crust forms, achieving a flavorful exterior.

7. 7

   Transfer the seared lamb to a cutting board, let it rest for 10 minutes, then slice the 2 pounds of lamb against the grain into thick pieces.

8. 8

   Serve the sliced lamb warm, drizzling each portion generously with the freshly prepared lemon-tahini dressing.