This leg of lamb gets an intense boost of flavor from crunchy mustard seeds and cumin.
But leg of lamb is an exception. Not only does the large, irregularly shaped bone make carving neat, against-the-grain slices difficult, it's also a bit too unwieldy to pick up and gnaw on, no matter how uncouth your table manners.
is a fantastic way to get perfectly evenly cooked results after stuffing, but today we're cooking sous vide, which is evenThe idea of pairing lamb with crunchy fried spices is one I saw in action when a friend of mine served me a leg of lamb cooked using. It uses a bone-in leg of lamb covered with a heavy dusting of mustard powder, cooked for 24 hours, then served with a coating of fried mustard seed, caraway seed, and herbs.
I start my recipe by heating some oil up in a skillet, then adding a tablespoon of black mustard seeds and a couple of teaspoons of whole cumin seeds. They should immediately crackle and spit as they toast. Stirring them continuously will prevent them from burning in spots. Once their aroma has developed, which takes only a few seconds, I transfer the whole mixture to a bowl, season with salt and pepper, and let it cool until it's just cool enough to handle.
Next, I secure the lamb leg with a few pieces of twine. There's a trick to neatly tying together a rolled roast like this. Tying from one end to the other can push the meat out of shape as it gets squeezed unevenly. Instead, tie it from the outside toward the center, starting with two pieces of twine tied at either end, then working your way inward, alternating sides with each piece of twine to create a nice, evenly cylindrical shape.
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