Recipes > Moeen Abuzaid > Lamb Baharat with Fermented Onion Flower

Lamb, Baharat, Fermented Onion Flower By Chef Moeen Abuzaid
Lamb, Baharat, Fermented Onion Flower By Chef Moeen Abuzaid

LAMB BAHARAT with FERMENTED ONION FLOWER

Onion Flower

Onion Flower

Onion Flowers feature delicate, white to lilac-colored blossoms clustered into round, pom-pom shapes atop slender green stems. With a bold onion aroma and a sharp, savory bite, these flowers deliver a clean, pungent flavor balanced by a subtle sweetness and gentle heat. Ideal for enhancing both presentation and taste, Onion Flowers add vibrant color and a punch of flavor to salads, soups, and savory dishes.

Micro Flowers™ Blend

Micro Flowers™ Blend

Micro Flowers™ Blend is a mixture of edible flowers that together create one colorful, flavorful plated experience. Enjoy our Micro Star Flower™, Micro Dianthus™, Micro Sun Daisy™, Micro Orchids™, and more. Why choose one when you can sample them all!

LAMB BAHARAT with FERMENTED ONION FLOWER

Ingredients

  • Onion Flower
  • Micro Flowers Blend™

SOUS VIDE LAMB:

  • 700g of boneless lamb shoulder                   
  • 2 tablespoons baharat spice           
  • Kosher salt and black peppercorns

LAMB GLAZE:

  • 2 cups Lamb jus from cooking the lamb 
  • 1/2 teaspoon cumin seeds
  • 1/2 tablespoon crushed coriander seeds
  • 1 tablespoon salt
  • 1 teaspoon light brown sugar

FERMENTED FRESH ORIGINS® ONION FLOWER:

  • 250g Fresh Origins® Onion Flower
  • 30 non-iodized Salt

Instructions

SOUS VIDE LAMB:
  1. Season the lamb evenly on both sides with salt, ground pepper and baharat spice.
  2. Place the lamb in a sous vide bag and vacuum-seal. Cook in a water bath maintained at 167° F with an immersion circulator for 8 hours.
LAMB GLAZE:
  1. In a saucepan over medium flame, add all ingredients. Simmer 20 minutes. Transfer mixture to a blender and purée until smooth. Set aside.
  2. In a small saucepan over medium heat, reduce the Lamb Jus to 1 cup. 
  3. Heat a small sauté pan over medium heat. Add the cumin seeds and toast the cumin seeds until fragrant, approximately 20 seconds. Repeat with the crushed coriander. 
  4. Add the toasted cumin seeds, toasted coriander to the jus, and steep for 20 minutes. Strain and season with the salt and the Sugar.
FERMENTED FRESH ORIGINS ONION FLOWER:
  1. Place the Onion Flowers along with the salt in a sous vide bag and vacuum-seal. 
  2. Ferment the flowers in a warm place for approximately 5 to 6 days at 28°C or a couple of days longer at room temperature.
TO FINISH:
  1. Cut the lamb into approximately 100g portions. In medium heated pan, place the Lamb and glaze it with the lamb glaze until the completely coated.
  2. Transfer the portion to a serving plate and finish with Fresh Origins® fermented Onion Flower on top.
  3. Sprinkle Fresh Origins® Micro Flowers Blend™ on top.