Ingredients – Lamb

  • 600 g saddle of lamb,
  • boned and trimmed/
  • ready-to-cook
  • 2 tbsp olive oil
  • Salt, pepper
  • A little fenugreek
  • ½ garlic clove
  • Butter
  • Thyme

Preparation – Lamb

Vacuum-seal all ingredients and cook on Steam 59 °C for 25 minutes. Empty into a frying pan and brown on all sides with butter and a little thyme. Cut into portions and arrange. Garnish with thyme.

Ingredients – Tomatoes

  • 8–10 cherry tomatoes with stalks
  • Salt, pepper

Preparation – Tomatoes

Blanch cherry tomatoes in hot water for 10 seconds. Then plunge immediately into cold water and remove peel. Season with salt and pepper. Cook on Hot Air 80 °C for 2 hours.

Ingredients – Tomato Slices

  • approx. 10 cherry tomatoes
  • 1 sprig of thyme
  • 1 slice of garlic
  • Salt, pepper
  • Olive oil

Preparation – Tomato Slices

Slice cherry tomatoes and place on a plate. Season with salt and pepper. Drizzle with a little olive oil, garnish with a sprig of thyme and a slice of garlic and dry on Hot Air 80 °C for 2 hours.

  • Ingredients –

  • Red Pepper Confit
  • 4 red peppers, halved and seeded
  • A little olive oil
  • 1 garlic clove, finely chopped
  • 1 shallot, finely cut
  • 2 tbsp olive oil
  • Salt, pepper
  • 1 knife tip sambal oelek

Preparation – Red Pepper Confit

Place the halved red peppers on a stainless steel baking sheet and drizzle with olive oil. Cook on Hot Air 140 °C for 40 minutes. Then remove the skin and finely dice the peppers. Heat olive oil in a pan, add garlic and shallots and sweat until translucent. Add red peppers and season to taste with salt, pepper and sambal oelek.

Ingredients – Harissa

  • 30 g peperoncini (large pods),
  • seeded and blanched three times
  • (bring to boil 3× in fresh water)
  • 70 g of red pepper confit
  • 1 espresso spoon caraway
  • 1 espresso spoon coriander powder
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil

Preparation – Harissa

Sweat caraway, garlic and coriander in olive oil. Briefly stir in peperoncini and red pepper confit. Blend until a smooth, fine texture is achieved.

Ingredients – Potatoes

  • 2 large potatoes
  • Salt, pepper
  • 2 tbsp olive oil
  • Sprig of thyme
  • Garlic clove

Preparation – Potatoes

Cut potatoes into sticks about 1.5 cm thick and 4.5 cm long. Vacuum-seal all ingredients and cook on Steam 85 °C for 45 minutes.

Settings lamb

With preheat
25 minutes | Steam 59°C

Settings tomatoes

With preheat
2 hours | Hot Air 80 °C

Settings red pepper confit

With preheat
40 minutes | Hot Air 140 °C

Settings potatoes

With preheat
45 minutes | Steam 85 °C

Serving suggestion

Refine lamb juices with a little grated lemon zest, season small spinach leaves with vinegar, oil, vinegar, shallots, salt and pepper and arrange all ingredients on the plate.