"Boss of the shop" In this recipe we use spices from North Africa. Among others Ras el Hanout, which loosely translated means "boss of the shop". This is a spice mixture, the composition of which can vary depending on the chef. It contains up to 30 spices, such as turmeric, coriander, chili, ginger and many more. Leg of lamb cooked sous-vide 2.5 kg boneless leg of lamb 1 piece rosemary sprig 1 piece thyme sprig 2 cloves of garlic 20 g salt 8 g pepper Put everything together in a vacuum bag and vacuum seal. Cook in the combi steamer on a rack for approx. 16 hours at 78 degrees with 50% humidity and 40% fan speed (timed). Then remove the meat juice from the bag, thicken slightly, season to taste and pour over the sliced leg of lamb. Couscous 750 g Couscous 750 ml vegetable stock 1 large red pepper 1 medium-sized eggplant 1 medium-sized zucchini 100 g butter 1 tsp harissa 1 tbsp Ras el Hanout Finely dice the vegetables and sauté in the butter, add the harissa and Ras el Hanout and sauté briefly. Quickly add the couscous and hot vegetable stock. Mix everything together well. Cover and leave to absorb for 5 minutes. Then loosen everything well with a fork, season if necessary. Mint Lime Yoghurt 500 g Greek yogurt 1 small bunch of mint 2 limes 10 g salt Finely chop the mint and mix it with the lime zest into the yogurt. Season to taste with salt and lime juice.