Lamb Sirloin w/ Fenugreek & Black Lime

Lamb sirloin is seasoned with ground fenugreek, black lime, and kosher salt, then cooked sous vide at 120°F for an hour and seared to finish. It's plated over minted yogurt with a pistachio gremolata and a drizzle of cilantro sauce.

Why You'll Love Lamb Sirloin w/ Fenugreek & Black Lime

The lamb cooks low in the sous vide bath before a quick sear locks in a crust, so it stays tender through the middle. Minted yogurt cools things down, pistachio gremolata adds crunch, and cilantro sauce ties it together.

Tips and Tricks

• For the best flavor, season the lamb and let it rest uncovered in the fridge overnight to dry-brine slightly.
• Use a sous vide for perfectly tender lamb every time - it keeps the meat juicy and evenly cooked.
• When searing, make sure your pan and oil are very hot to get a beautiful crust without overcooking inside.

Variations

Try these tweaks to customize the dish:

• Swap pistachios for toasted almonds or walnuts in the gremolata for a different crunch.
• Use mint yogurt sauce on its own or swap for tzatziki for a creamier texture.
• Add a drizzle of pomegranate molasses over the lamb for a sweet and tangy finish.

Substitutions

If you don't have all the ingredients, no worries:

• Replace black lime powder with dried lemon zest or sumac for citrusy depth.
• If fenugreek seeds aren't available, try using a mix of ground cumin and coriander.
• For the cilantro sauce, fresh parsley or basil can be good alternatives.

Best served with

• Roasted root vegetables like carrots and parsnips.
• A simple couscous or quinoa salad with herbs and lemon.
• Grilled flatbreads or naan for soaking up sauces.
• A fresh cucumber and tomato salad for contrast and crunch.

How to Store Leftovers

• Wrap leftover lamb tightly and store in the fridge for up to 3 days. Reheat gently in a pan or sous vide to avoid drying out.
• Keep sauces and gremolata separate and add fresh before serving.

Common Questions

Lamb Sirloin w/ Fenugreek + Black Lime

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This Lamb Sirloin with Fenugreek and Black Lime is a flavor-packed dish that combines earthy spices, tender sous vide-cooked lamb, and fresh, vibrant herb sauces. The pistachio gremolata adds a delightful crunch while the minted yogurt brings cooling balance. Good for an elegant dinner or special occasion, this recipe brings sous vide technique and bold flavors right to your kitchen.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: American, Contemporary

Calories: 313

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lamb sirloin
• 1 tablespoon fenugreek seed ground
• 1 tablespoon black lime ground
• Kosher salt to taste
• 2 tablespoon cilantro sauce
• 2 tablespoon pistachios finely chopped
• 2 tablespoon mint finely chopped
• 1 tablespoon parsley finely chopped
• 2 lemons zested
• ½ cup Greek yogurt
• Flaky salt to taste
• 1 tablespoon avocado oil

Equipment

• Sous vide cooker
• Vacuum sealer and vacuum bags
• Cutting board
• Chefs knife
• Heavy skillet or cast iron pan

Method

 

1. Season the lamb sirloin with kosher salt, ground black lime, and ground fenugreek. Let sit uncovered overnight in the fridge OR vacuum seal immediately and let sit for 1 hour.
2. Preheat sous vide cooker to 120°F. Add the vacuum-sealed lamb and cook for 1 hour.
3. When done, heat a skillet over medium heat with 1 tablespoon avocado oil. Remove lamb from sous vide and sear until browned on both sides. Remove from heat and let rest for 10 minutes.
4. To make the pistachio gremolata, combine chopped pistachios, half the mint, parsley, and half the lemon zest in a bowl.
5. For the minted yogurt, mix Greek yogurt with the remaining mint, lemon zest, and flaky salt to taste.
6. Plate the lamb over the minted yogurt sauce and top with pistachio gremolata. Drizzle cilantro sauce around the plate. Serve immediately.

Nutrition

Calories: 313kcalCarbohydrates: 16gProtein: 16gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 5mgSodium: 49mgPotassium: 459mgFiber: 5gSugar: 4gVitamin A: 835IUVitamin C: 10mgCalcium: 176mgIron: 5mg

Notes

Storage: The lamb keeps in the fridge for up to 3 days; slice and reheat gently in a low oven or a covered skillet so it doesn't overcook past medium-rare. The pistachio gremolata and minted yogurt hold separately in the fridge for a couple of days, but for the best plate, dress and finish just before serving.

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