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.