Worked with lamb sirloin for the first time tonight. Sous vide (hence the even color) at 140F then pan-seared. It’s not bad. Pretty tender and not too heavy on the lamb flavor. Went nicely with a shallot yogurt, olive oil, thyme blossoms, fava beans, and shaved red onions.
Recipe coming soon.
One dish plated two ways: crispy, roasted beets, sesame oil hummus, navel orange segments, and onion-y sprouts. Wow, was it good.
There’s some really amazing produce out there that I have only seen in pictures. The horned melon is one of them. It’s a tart, slippery fruit somewhat like a passion fruit in texture but tastes like a green banana smells. Now that you’ve seen it in this picture, you should go pick one up. I hate to be on repeat but the only place I know that sells this and other unique fruits like this is Specialty Produce.