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Lammrücken-Medaillons sous vide auf grünem Erbsenragout mit Minzöl-Tropfen auf einem weißen Teller, daneben ein elegantes bauchiges Rotweinglas mit Shiraz Lindsay TLC The Selector aus dem Barossa Valley, Australien.

Sous vide lamb loin with green pea ragout & mint oil

A tenderloin of lamb, cooked sous vide to perfection and briefly seared in a pan, served on a spring-inspired pea ragout with aromatic mint oil. Paired with an Australian wine, this makes for a festive meal in a class of its own.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Festive meal, Meat dish
Cuisine International, Spring
Servings 2 people
Calories 680 kcal

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

Calories: 680kcalCarbohydrates: 52gProtein: 18gFat: 44g
Keyword Barossa Valley, Lamb Loin with Pea Ragout, Mint Oil Lamb, Shiraz Lamb, Sous vide lamb loin, Spring Holiday Recipe, Spring Recipe, Wine from Australia
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