Lamb with Black Rice & Cherry Sauce

LAMB:--
600 g lamb fillet
1 tbsp fresh coriander seeds or 1 tsp dried seeds
1 garlic clove, crushed
1 tsp rose water
sprinkle of SIDS CRAZY SALT
1 tbsp rice bran oil
RICE:--
1 cup raw black rice
1 tsp Nigella seeds
1 tbsp crushed dried black chanterelle mushrooms
4 cups water
½ tsp salt
SAUCE:--
100 g fresh tart cherries
6 fresh raspberries
1 tbsp rose water
1 tsp raw sugar
½ cup port
½ cup red wine
1 shallot, chopped
1 small garlic clove, chopped
1 tsp fresh thyme leaves
½ cup beef stock
1 cup water
1 bay leaf
50 g butter
SIDS SALT & PEPPER to taste
GARNISH:--
20 sage leaves
2 tbsp fresh coriander seeds
Micro herbs & edible flowers

LAMB: Coat the fillet with the lamb ingredients and sprinkle of SIDS CRAZY SALT​.
Place in a vacuum bag and cook sous-vide at 48°C for 1 hour.
20 minutes before serving, remove from bags and tap dry, then sear with butter (boeurre noisette) over high heat for 15 seconds on each side. Let rest for 10 minutes before serving then slice and serve.
RICE: Boil rice with the other ingredients in a pan over low heat for 40-45 minutes. Note that the amount of water and cooking time may vary according to the rice brand so read the bag instructions carefully before cooking.
SAUCE: In a bowl toss well cherries, raspberries, rose water and sugar. Set aside.
Boil red wine and ruby port until half remains.
In a sauce pan add beef stock and all ingredients (except butter) and let simmer for 15 minutes. Set aside for another 15 minutes.
Pass the sauce through a sieve and bring back to the boil. Let simmer for 20 minutes.
Just before serving heat the sauce and add the butter. Sprinkle SIDS SALT & PEPPER to taste.
Mix well with a handy whisk until a smooth and creamy consistency.
GARNISH: Fry sage leaves in hot oil (130°C) for 30 seconds. Drain on a paper towel.
Fry fresh coriander seeds as above.
Serve as in the photo with micro herbs and edible flowers.