Sous Vide Spring Lamb Loin | Recipe by

Sous Vide Spring Lamb Loin with Herbs

Sous Vide Spring Lamb Loin with Herbs Lamb


  • 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat
  • 2 tablespoons (28 g) Salt
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 3 tablespoons (45 g) unsalted butter
  • 3 tablespoons (45 ml) rosemary leaves
  • 3 tablespoons (45 ml) marjoram leaves
  • 10 g Italian (flat leaf) parsley
  • 10 g mint leaves
  • 3 tablespoons (45 ml) chopped chives
  • 1 tablespoons (15 ml) ground fennel seed
  • 1 tablespoon (15 ml) orange zest, grated
  • 1 teaspoon (5 ml) ground cumin


Spring a surprise on your family with this mouth-watering lamb recipe for a sublime midweek treat!


  1. Fill and preheat your water bath to 135F/57C.
  2. Seperate the lamb loins evenly into 5-ounce (140g) portions.
  3. In a shallow frying pan over medium high heat, sauté the portions until golden brown on all sides; remove to a rack to allow to cool.
  4. Blanche the herbs in salted boiling water before placing them in an ice bath and patting dry. Chop the herbs well and blend with the olive oil and dried spices.
  5. Warm the butter with the salt and orange zest. Whisk the two fats (herbed oil and butter) together and pour over the lamb portions in a cooking pouch.
  6. Vacuum seal the loin portions and submerge in the water oven to cook for 25 minutes.
  7. Remove from the pouch and serve with an assortment of your favourite spring vegetables.
Back to Recipes