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Sous Vide Lamb Loin with Carrot, Onion and Peas
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.
Prep: 3 hours
Cook: 1 hour
Serves 7
Good source of iron
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Ingredients
Herb Crust
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Method |
Nutrition Information Per Serving
Serving size: 426g| Energy kJ (kcal) | 2502 (597) |
| Protein (g) | 17.5 |
| Fat (g) | 38.7 |
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Saturated (g)
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23.2 |
| Carbohydrate (g) | 33.5 |
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Sugars (g)
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25.1 |
| Sodium (mg) | 296 |
| Iron (mg) | 3.4 |
| Zinc (mg) | 2.4 |
| Vitamin B12 (ug) | 1.0 |
| Vitamin D (ug) | 0.5 |
| Selenium (ug) | 3.9 |
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Cut up carrots and boil in salted water for 35 minutes until soft. Drain and add in butter and blend with stick blender. Add in cream until desired consistency is reached, and then season to taste.
Boil peas in vegetable stock until cooked. Blend with stick blender, add cream and blend again. Season to taste. Sieve and put liquid into gourmet whip. Place in refrigerator for 1 hour.
Peel onions and place in hot water to soften for 5 minutes. Melt butter and sugar in pan with ½ cup of water and add in thyme sprig and salt and pepper. Add in onions and cover to cook for 10 minutes or until liquid is absorbed. Remove lid and sauté until the onions are caramelised.
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.