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.

Preheat sous vide cooker to 120°F. Add the vacuum-sealed lamb and cook for 1 hour.

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.

To make the pistachio gremolata, combine chopped pistachios, half the mint, parsley, and half the lemon zest in a bowl.

For the minted yogurt, mix Greek yogurt with the remaining mint, lemon zest, and flaky salt to taste.

Plate the lamb over the minted yogurt sauce and top with pistachio gremolata. Drizzle cilantro sauce around the plate. Serve immediately.