Sous Vide Lamb Loin

with Spiced Quinoa, Pickled Cucumber and Green Olive Sauce

Using the Sous Vide method to cook the lamb loin ensures that the meat takes on all of the flavour from the marinade as well as producing consistently tender results

Serves 4

For the Sous Vide lamb loin

1 lamb loin, trimmed

1 tbsp harissa

1 tbsp olive oil

For the spiced quinoa

250g 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

Bouquet garni

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. For the salsa, combine all the ingredients together in a bowl and check the seasoning.

  7. To serve, add a large spoonful of quinoa, followed by the lamb and remaining ingredients.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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