Sous Vide Lamb Loin with Carrot, Onion and Peas
Tender Lamb Recipe with Tasty Herb Crust
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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6 Quality Mark lamb backstrap
1 packet panko crumbs
1 bag, very small pearl onion
100g white sugar
1 bag, frozen green peas
1 pouch vegetable stock
8, large carrots
1 bottle red wine
1 garlic clove
1 bottle dijon mustard
To Make Lamb
To Make Accoutruments
Season lamb and put in vacuum bag with butter.
Sous vide at 55 degrees for 1 hour and 30 minutes.
Blitz herbs and lemon rind with salt and pepper to form crumb.
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 info
* Percentage of recommended daily intake (Aust/NZ)