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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

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Beef,

Special Occasion,

Dinner,

Ingredients

Lamb

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6 Quality Mark lamb backstrap

Herb crust

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fresh rosemary

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fresh thyme

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2 lemon

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fresh mint

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flat-leaf parsley

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1 packet panko crumbs

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1 bag, very small pearl onion

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500g butter

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100g white sugar

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1 bag, frozen green peas

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1 pouch vegetable stock

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500g cream

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8, large carrots

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microgreens

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1 bottle red wine

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balsamic vinegar

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1 shallots

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1 garlic clove

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1 bottle dijon mustard

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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.

More info

Nutrition Information per Serving (426g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

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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