Sous Vide Lamb Loin with Carrot, Onion and Peas
Tender Lamb Recipe with Tasty Herb Crust
7
Serves
3 hrs
Prep Time
1 hrs
Cook Time
When serving lamb, you can’t go wrong with carrot, onion, and peas but this doesn’t mean you can’t be more inventive with how they all come together. This sous vide lamb recipe is perfect for entertaining and bound to impress but it’s essential to get the cooking right. Lamb tends to be leaner and smaller than steak which makes it the ideal candidate for this cooking method.
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High Iron
Beef,
Special Occasion,
Dinner,
Ingredients
Lamb
6 Quality Mark lamb backstrap
Herb crust
fresh rosemary
fresh thyme
2 lemon
fresh mint
flat-leaf parsley
1 packet panko crumbs
1 bag, very small pearl onion
500g butter
100g white sugar
1 bag, frozen green peas
1 pouch vegetable stock
500g cream
8, large carrots
microgreens
1 bottle red wine
balsamic vinegar
1 shallots
1 garlic clove
1 bottle dijon mustard
maldon salt
Method
To Make Lamb
To Make Accoutruments
To Assemble
1
Season lamb and put in vacuum bag with butter.
2
Sous vide at 55 degrees for 1 hour and 30 minutes.
3
Blitz herbs and lemon rind with salt and pepper to form crumb.
4
Pull lamb out of sous vide bag and rest 20 minutes, coat thinly with dijon and roll in herb crust.
Nutrition Information per Serving (426g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2502 (597)kJ
Protein
17.5g
Total Fat
38.7g
Saturated Fat
23.2g
Carbs
33.5g
Sugars
25.1g
Sodium
296mg
Iron*
3.4mg
* Percentage of recommended daily intake (Aust/NZ)
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