This gorgeous lamb roast is made with sun-dried tomato, pumpkin and thyme.
Marinate lamb loin with tea and season it. Roll it in a cling film and vacuum pack it. Cook in a warm water bath for 45 minutes at 54 degrees Celsius.
Sauté onion in butter, add milk and cauliflower. Cook till tender. Blend it in to a smooth purée and season it.
Cut pumpkin in square baton. Cook it like a fondant and glaze it with honey and butter glaze. Season it and finish with chopped parsley.
Chop sun-dried tomato, add lamb jus and flavour with thyme.
Nutritional analysis per serving (202 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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