Sous-vide lamb loin – herb pesto & braised aubergine
Preparation
Why this wine?
Good to know
Tips & insights
- Cook the lamb loin sous-vide at 56 °C for about an hour, then brown it briefly on all sides in a hot pan.
- Blend the pesto only just before serving so the parsley and mint stay fresh and green.
- Toast the pine nuts dry before crushing them – it deepens their nutty aroma.
- Salt the aubergines generously and let them draw water before braising them soft in olive oil.
- Without a vacuum device, cook the loin in the oven at 120 °C and sear it hard afterwards.
Frequently Asked Questions
Which wine pairs with sous-vide lamb loin and herb pesto?
The Sarabande. Its spicy depth carries the lamb and joins with the earthy aubergine braised in olive oil, while the delicate herbs of the pesto stay fresh against it. This creates a calm balance of depth and freshness. For a livelier note, the Gigue underlines the pesto with dark fruit.
At what temperature is the lamb loin cooked sous-vide?
For a pink, tender result, cook the loin at 56 °C for about an hour. Then pat it dry and brown it briefly on all sides in a hot pan with a little oil so a fine crust forms without the meat cooking further. Rest it for two minutes before slicing.
Can I vary the herb pesto?
Yes. Toasted almonds or walnuts work instead of pine nuts, and basil can replace part of the mint. For a bolder note, add an extra clove of garlic; for a milder one, reduce the parmesan. A squeeze of lemon keeps the pesto fresh and green.
What can I prepare ahead?
The braised aubergine keeps well in advance and tastes good lukewarm or cold. The lamb loin can be cooked sous-vide, chilled in iced water and seared only at serving. The pesto, however, should be made fresh so colour and aroma are kept and it does not darken.
