Spiced Tomato, Rosemary & Roasted Garlic Lamb Fillet

Its that time of year when Lamb it on the menu, here sit he perfect way to cook and finish it. Working with layers of smoke, spice and heat treatment you achieve a piece of lamb that is super juicy and soft whilst giving an outer that is full off coal kissed smoke and deep spicing.

All paired with a fresh set of buttery spring greens from our previous post you can't go wrong!

Method

1. Pre-sear the lamb
   Pat the lamb fillets dry and season lightly with salt.
   Using a blowtorch, sear the outside of the lamb until lightly charred, focusing on rendering the fat. This step builds a subtle smoky flavour that will develop further during sous vide cooking.
2. Prepare the marinade
   In a bowl, mix together the tomato purée, roasted garlic, rosemary, smoked paprika, cumin, chilli flakes, olive oil and lemon juice.
3. Bag and seal
   Coat the lamb fillets evenly in the marinade.
   Place into a vacuum bag and seal.
4. Sous vide
   Cook in a water bath at 56°C for 1½–2 hours for a perfectly pink, tender result.
5. Prepare the Konro grill
   Light the Kasai Konro with binchōtan charcoal and allow it to reach a medium-high heat.
6. Finish on the grill
   Remove the lamb from the bag and pat lightly dry (keeping some marinade intact for flavour).
   Place on the grill and cook for 2–3 minutes per side, turning frequently, until a deep, caramelised crust forms.
7. Rest
   Remove from the grill and rest for 5 minutes.
8. Serve
   Slice and serve with buttered greens, spooning over any resting juices.

Notes

• Pre-searing with a blowtorch helps render fat early and infuse a light smokiness into the meat during sous vide.
• Keep the Konro heat controlled—binchōtan burns clean but hot, so turn frequently to avoid scorching the marinade.
• Internal temperature after finishing should remain around 56–58°C for a perfect blush pink.

Serving Suggestion

Serve alongside buttered greens from the Konro, letting the richness of the lamb balance with the smoky, garlicky vegetables.