Sous Vide Lamb Tajine Recipe

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Written by Jason Logsdon
A traditional lamb tajine is slowly simmered lamb in a spice-filled sauce. Here we sous vide the lamb first and serve them as whole chops with the sauce over it. It's a nice way to reinterpret the dish. You could always cube the lamb meat before serving and it would resemble a traditional tajine more.

This is an exotic dish that really brings out the flavor of the lamb. It's best when served with rice or crusty bread to soak up all the sauce. Sous viding lamb ensures that it will stay moist and be perfectly cooked through.

Sous vide pork chop tajine finished far This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Lamb Tajine Recipe

 By Jason Logsdon
Published July 21, 2012
Cooking Time: 2 to 4 Hours (why the range?)
Temperature: 131°F / 55°C
Serves: 2 People

Sous Vide Lamb Tajine Ingredients

For the Lamb

4 to 6 lamb chops
1/2 tablespoon sweet paprika
1/2 teaspoon saffron threads
3/4 tablespoon chopped ginger
1 bay leaf
Salt and pepper

For the Sauce

2 white onions, sliced
1 tablespoon sweet paprika
1/2 teaspoon saffron threads
3/4 tablespoon chopped ginger
1 bay leaf
Salt and freshly ground black pepper to taste
1/4 cup olive oil
2 cups water
Juice of 2 oranges
1/2 cup honey
1 tablespoon ground cinnamon

For the Garnish

8 dried apricots, cut into 1" pieces
1/2 cup roasted almonds

Sous Vide Lamb Tajine Instructions

Pre-Bath

Preheat the water oven to 131°F / 55°C.

Sous vide lamb roasted tomato salsa 4 Combine the spices in a bowl and then rub on the lamb chops. Sprinkle with salt and pepper and seal in sous vide pouches. Place into the water bath and cook for 2 to 4 hours until the meat is tender.

For the Sauce

30 minutes before the lamb is done begin to make the sauce. In a pan over medium heat add the onions and cook until they begin to caramelize, about 10 minutes. Add the ginger and cook for 2 minutes. Add the paprika, saffron, bay leaf, orange juice, honey, water, and cinnamon and simmer for 15 minutes.

For added flavor you can stir in some of the juices from the sous vide pouch when you take the lamb out for browning.

Finishing the Sous Vide Lamb Tajine

Once the lamb chops are done take them out of the sous vide pouch and pat dry. On a very hot pan or grill quickly brown each side of the lamb chop, about 1 minute per side. Remove and set aside.

Place the lamb chops on a deep plate or in a shallow bowl and pour the sauce over top. Top with the apricots and almonds and serve with a warm, crusty loaf of bread.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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