Sous Vide Herb Lamb Backstrap with Minted Pea Purée

"Recipe for lamb backstrap with minted pea purée and roasted heirloom carrots, suitable for 4 people, using metric units, with detailed cooking steps and advanced techniques."

flick_in_the_kitchen

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10/12/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Tender sous vide lamb backstrap finished with a crispy herb crust, paired with vibrant minted pea purée and honey-roasted heirloom carrots.

lamb sousvide herbs peas roasted gourmet

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Name: Sous Vide Herb Lamb Backstrap with Minted Pea Purée
Yield: 4
Ingredients: 800g lamb backstrap (trimmed and butterflied); 2 tbsp olive oil; 3 sprigs fresh rosemary; 2 garlic cloves, minced; Salt and freshly ground black pepper, to taste; 500g frozen peas; 20g fresh mint leaves, finely chopped; 30g unsalted butter; 100ml vegetable stock; 1 tbsp lemon juice; 6 heirloom carrots (mixed colors), peeled and halved lengthwise; 2 tbsp honey; 1 tbsp balsamic vinegar; 1 tbsp olive oil; Flaky sea salt; Microgreens, for garnish (optional)

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