Sous Vide Noisette of Lamb | Recipe by

Sous Vide Noisette of Lamb, Basil Pesto Mash and Dehydrated Smoked Vine Tomatoes

Sous Vide Noisette of Lamb, Basil Pesto Mash and Dehydrated Smoked Vine Tomatoes Lamb
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


  • 8 x 125g Lamb Noisette Pieces
  •  ½ Clove Garlic, Chopped
  • Smoked Sea Salt
  • Freshly Ground Black Pepper
  • 3 Good Handfuls Fresh Basil, Leaves Picked and Chopped
  • 1 Handful Pine Nuts, Very Lightly Toasted
  • 1 Good Handful Parmesan Cheese, Freshly Grated
  • Extra Virgin Olive Oil
  • 1 Small Squeeze Lemon Juice, Optional
  • 500g Ready Made Mash
  • 6 x Vine Ripened Plum Tomatoes
  • 1 tsp. Chopped Thyme




This recipe is a French classic. A perfect dinner party meal thanks to succulent meat and a crispy fat exterior.


  1. In a blender add the chopped garlic, olive oil, pine nuts, basil, grated parmesan a pinch of pepper and some smoked sea salt
  2. Blend to a smooth paste and season with a little lemon juice. Core the vine tomatoes with a small knife and cut in half
  3. Season the tomatoes with the smoked sea salt, a little chopped thyme and drizzle with a little olive oil
  4. Place the tomato halves onto a wire rack and place into the dehydrator at 75 degrees for 12 hours, retain till use
  5. Place the lamb in a bowl and use a little pesto to marinade the lamb. Place in a vacuum bag and seal with the food sealer
  6. Place in a preheated water bath at 56 degrees for 1 hour (medium rare) or 62 degrees (medium)
  7. In a sauce pan reheat the mash with a little milk then season to taste. When hot take from the heat and beat in the remaining pesto
  8. Take the lamb from the bag and pat dry. In a hot sauté pan heavily caramelise the skin on the noisettes including the sides. Set aside to rest then season to taste
  9. To serve, place a large spoon of pesto mash on the plate beside the semi dried tomatoes and the lamb then drizzle with a little remaining pesto

Chef’s Tip –

The lamb noisettes are a great thing to cook when creating a menu! Try simply dusting them with some roasted cumin, turmeric and tomato puree before cooking for a little difference.

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