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Sliced grilled steak topped with chopped pistachios, served with green sauce, creamy yogurt with herbs, and pomegranate seeds on a light-colored plate.

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
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: American, Contemporary
Calories: 313
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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