A sous-vide stick – what a game changer! Precise temperatures, impeccable textures, foolproof. Never has cooking been easier. And the outcome more perfect.
Start with the meat. Sear lamb sirloin in oil and butter seasoned with garlic and rosemary. Season the meat with salt and black pepper. Transfer the meat and the herbs to a bag, vacuum seal and sous-vide for at least an hour at 55°C, but anything up to 2.5 hours is fine.
For the sauce, add red wine and water to the cooking juices in the pan. Sieve into a clean pan. Reduce until half of the liquid remains and season with honey Dijon mustard and tamarind paste. Bind with cold butter.
Simultaneously, prepare the salad. Boil barley in salted water until tender. Mix with a dressing consisting of olive oil, black aceto balsamico, orange juice, tamarind paste, honey Dijon mustard fleur de sel and black pepper. Carefully add orange fillets, pomegranate seeds, roasted pine nuts as well as chopped dates, parsley and mint.
Give the meat a quick sear right before plating. Slice it and serve slices of meat on top of the salad. Decorate with pea sprouts. Serve the sauce separately.
I served lamb sirloin on a lukewarm barley, pomegranate, date and mint salad as the main course at our fusion dinner.