Sous Vide Moroccan Lamb

All spiced up and ready for the slots vide bath.
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Sous Vide Moroccan Lamb

I love a lamb rack cooked in the sous vide, and finished on the grill. The nice Moroccan spiced flavors go great with my Butternut Date & Almond Couscous.




4 racks of lamb (will serve 8 )

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh parsley

2 cloves of garlic minced

1 tablespoon harissa

pinches of sea salt & pepper

1/2 cup of olive oil

zest & juice of one lemon


1  10 ounce box of couscous

2 cups vegetable or chicken broth

1/2 teaspoon salt

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon (generous) grated orange peel

1 teaspoon ground cardamom

2 cups of butternut squash small to medium dice

2/3 cup chopped pitted dates

1/2 cup slivered almonds, toasted

1/2 cup minced fresh cilantro

1/4 cup minced green onions



         Pre heat water in the sous vide 135*

         Whisk together all the marinade ingredients

         Place lamb in a food saver bag with the marinade and seal. Place lamb rack in the pre heated water and cook for 2 hours

          Remove lamb chops from the water, place on a sheet pan. Let cool a few minutes before handling. Cut open the food saver bag, remove the lamb chops and pat with a paper towel. You may finish the lamb chops on a BBQ grill, a grill pan, a saute pan, a cast iron skillet. The most important thing is to make sure everything is pre heated and screaming hot. Your lamb chop is now perfectly cooked, all you are trying to achieve is some nice grill lines and additional flavor, you do not wish to cook for very much longer. Cut into portions as you like, at each bone, or at every two bones.


Bring 2 cups of broth and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.

Place butternut squash on an oiled sheet pan, season with salt & pepper and roast in a 400* oven for 10 – 15 minutes until brown and cooked through.

Whisk olive oil, orange juice, orange peel, and cardamom to blend in small bowl. Drizzle over couscous. Mix in butternut squash, dates, almonds, minced cilantro, and green onions. Season with salt and pepper.


Lamb cooking guide

medium rare –  130*  135*

medium           136* – 144*

medium well    145* – 154*

well                  155* – 165*

  • Author: Chef Shelly