For the Sous Vide lamb loin
1 lamb loin, trimmed
1 tbsp harissa
1 tbsp olive oil
For the spiced quinoa
2 tbsp olive oil
1 shallot, very finely diced
4 Piquillo peppers, very finely diced
½ small aubergine, very finely diced
¼ tsp chilli flakes
1 garlic clove, very finely sliced
400ml vegetable stock
½ lemon, zest and juice
2 tbsp parsley, very finely chopped
For the pickled cucumber
1 cucumber, halved and thinly sliced
1 tsp sea salt
1 tbsp white wine vinegar
1 tbsp caster sugar
1 tbsp dill, finely chopped
For the sauce
1 mirepoix mix (shallot, celery, carrot, leek, garlic), roughly diced
125ml red wine
500ml lamb stock
For the olive salsa
3 tbsp pitted green olives, chopped
3 tbsp parsley, finely chopped
3 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
For the Sous Vide lamb loin, mix together the harissa paste and the olive oil and spread all over the meat. Place in a vacuum bag and vacuum seal on the highest setting of the Miele Vacuum Sealing Drawer. Transfer into a Miele Steam Oven and cook at 59°C for 45 minutes.
For the spiced quinoa, heat up the oil in a saucepan over a medium heat and sweat all the vegetables for 10 minutes or until softened. Add the quinoa, coat with the mixture and add enough stock to cover by 1cm extra. Transfer into the Steam Oven and cook on 100°C for 18 minutes. Allow to rest for a couple of minutes, fluff up with a fork and add the lemon zest, juice, herbs and check the seasoning. Set aside.
For the pickled cucumber, rub the salt onto the sliced cucumber in a bowl and leave to one side for 30 minutes. Squeeze as much moisture as possible and add the vinegar, sugar, dill and leave in the Fridge until needed.
For the sauce, sweat the vegetables in a large saucepan over a medium high heat until browned all over, add the wine, allow the alcohol to evaporate, add the stock and simmer until reduced by two thirds. Strain and check the seasoning.
When the lamb is ready, preheat a frying pan on a high heat and sear the lamb all over until browned and caramelised. Allow to rest for a few minutes before slicing.
For the salsa, combine all the ingredients together in a bowl and check the seasoning.
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