Low temperature lamb curry

Low temperature lamb curry

This is my way to serve lamb rib eye, pink medium rare, for a dinner party of 6. Without too much last minute preparation and worry of over cooking the delicate tender meat.

The result is perfect, good meat taste and a sauce for extra flavor and presentation.

lamb rib eye seared

 

1. Make a thick curry sauce with onion, garlic, cumin seed, curry powder, the cream part only of coconut milk, salt and brown sugar.

2. Two hours before serving, sear the outside of lamb loin, place in a baking dish, pour hot sauce on top, bake at 55˚C (or sous vide in water bath) for 2 hours. 

lamb rib eye seared and with curry sauce on top

3. 10 minutes before serving, raise temperature to 180˚C to heat up the sauce and outside of meat. Slice and sprinkle finely cut kaffir lime leaves on top of meat and sauce.