Australian wines, Barossa Valley, Lindsay Estate, Red wines, Shiraz, Wines from Australia
Sous vide lamb loin with green pea ragout & mint oil
Apr
Tender to perfection: Saddle of lamb paired with Australian Shiraz
Wine from Australia and a perfectly cooked piece of lamb—that’s a combination that knows no compromise. Sous vide lamb loin is the result of a cooking method that gives the meat everything and takes nothing away: cooked at a controlled temperature in a water bath, it retains every drop of juice, every nuance of its flavor, and achieves a tenderness that’s hard to match with conventional roasting. The spring-like pea ragout, with its sweet depth, and the fresh mint oil create contrasts that bring the dish to life. This recipe takes time, but requires little active work—and the result justifies every moment of waiting.
Perfect wine pairing: Lindsay TLC The Selector Shiraz (Barossa Valley, Australia)
Shiraz Lindsay TLC The Selector Barossa Valley (South Australia, Australien)
A sous-vide rack of lamb calls for a wine that mirrors the intensity of the meat while still leaving room for the freshness of the pea ragout and the herbal notes of the mint oil—and this exceptional Shiraz from the Barossa Valley achieves exactly that with impressive elegance. In the glass, it displays a deep ruby red with violet reflections, dense and inviting. The nose opens with black plums, blackberries, and a hint of dark chocolate, complemented by typical Barossa notes of smoked meat, cloves, and a touch of tar, which literally embrace the lamb. On the palate, it is full-bodied and velvety, with tannins that find their ideal counterbalance in the sous-vide-cooked lamb—the melt-in-your-mouth meat elegantly dissolves the wine’s structure. The mint in the oil picks up on the herbaceous, spicy side of the Shiraz, while the pea ragout, with its sweetness, casts the wine’s dark fruit in a new light. The finish is long, warm, and marked by a dense spiciness—a wine that transforms this dish into a truly sophisticated meal.
The recipe:
Sous vide lamb loin with green pea ragout & mint oil
Equipment
- 1 Sous-vide-Stick und Wasserbehälter
- 1 Vakuumierer und Vakuumierbeutel
- 1 Gusseisenpfanne oder Edelstahlpfanne
- Schneidebrett und Messer
- 1 Stabmixer oder Mixer
- 1 Kleiner Kochtopf
- 1 Feinsieb
Ingredients
FOR THE LAMB LOIN:
- 2 Lamb loin fillets approx. 180–200 g each, trimmed
- 2 Sprigs of fresh rosemary
- 2 Sprigs of fresh thyme
- 2 garlic cloves lightly pressed
- 30 g Butter
- 2 A tablespoon of neutral oil for sautéing
- Fleur de sel and freshly ground black pepper
FOR THE PEAS AND MEAT STEW:
- 300 g young peas frisch oder TK
- 1 shallot fein gewürfelt
- 1 garlic clove finely chopped
- 100 ml vegetable stock
- 50 ml cream
- 20 g Butter
- Salt white pepper
- 1 teaspoon of lemon juice
- 1 tablespoon of fresh mint finely chopped
FOR THE MINT OIL:
- 1 a small bunch of fresh mint about 30 g, leaves
- 80 ml neutral oil e.g., grape seed oil
- 1 A pinch of salt
Instructions
PREPARATION:
- Preheat the sous-vide bath to 57 °C.
- Pat the lamb loin fillets dry and season with salt and pepper.
- Place it in a vacuum-sealing bag along with the rosemary, thyme, garlic, and butter, then vacuum-seal it.
- To make the mint oil, briefly blanch the mint leaves in boiling salted water, immediately plunge them into ice water, and squeeze them dry.
- Blend with the oil and a pinch of salt until smooth, strain through a fine-mesh sieve, and set aside.
COOKING STEPS:
- Place the vacuum-sealed lamb fillets in the sous-vide bath and cook for 60 minutes.
- Meanwhile, for the pea ragout, sauté the shallot and garlic in butter until translucent.
- Add the peas, deglaze with vegetable stock, and simmer for 5 minutes.
- Puree half of the peas with a hand blender until smooth; leave the other half whole.
- Stir in the cream, season with salt, pepper, and lemon juice, and stir in fresh mint just before serving. Keep warm.
- After cooking the lamb fillets sous vide, remove them from the bag and pat them dry.
- Heat a skillet with oil over high heat and sear the fillets on all sides for 30–45 seconds each, until a golden-brown crust forms.
- Season with fleur de sel and let it rest for a moment.
SERVE:
- Place the pea ragout in the center of deep, preheated plates.
- Cut the rack of lamb into medallions and place them on top of the ragout.
- Drizzle the mint oil decoratively around the ragout using a spoon.
- Garnish with a sprig of rosemary and a few whole peas.
- Serve immediately.
SIDE DISHES:
- New potatoes with sea salt butter
- Oven-roasted carrots with honey
- Rustic white bread
Nutrition
