Step 1

Rub the lamb shoulder with salt and let it sit in the fridge, uncovered, overnight.

Step 2

Heat a sous vide water bath to 132F degrees.

Step 3

Place the lamb shoulder in a vacuum seal bag (or ziplock freezer bag if using the water displacement method) with all the remaining ingredients (except mint). Seal the bag.

Step 4

Place the lamb in the water bath and cook for 24 hours.

Step 5

Remove the shoulder from the bag, reserving the bag juice.

Step 6

Heat a skillet over medium high heat and add 1 tablespoon of oil (any high smoke point oil like peanut, avocado, coconut, vegetable, etc.).

Step 7

Sear the lamb shoulder on all sides for about 20-30 seconds per side.

Step 8

Remove and slice. Serve drizzled with the reserved bag sauce and sprinkled with fresh mint. Perfect served with couscous.