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How to Cook New Zealand Lamb Loin | Recipe

These are the procedures on how to cook New Zealand Lamb Loin served with onion marmalade, celeriac puree and morel sauce.
New Zealand Lamb Loin
New Zealand Lamb Loin photo


200 g Oion
100 ml Soy milk
2 1/2 cup Vegetable stock
pinch Salt and pepper
20 g Apple cider
50 g Gravy sauce
160 g Lamb loin
20 g Morel
200 g celeriac
Herb sprig for gamish

Cooking Instructions

Place sliced onions in a medium saucepan and season with salt and pepper. Add in 1/2 cup vegetable stock and apple cider. Partially cover and cook over a medium heat, stirring frequently, till liquid has completely evaporated. This will take about 15 minutes.

Season veal with salt and pepper, then place lamb loin in a pan over a medium high heat. Add in veal and sear for 3-4 minutes on each side. Set aside.

Celeriac puress; cut celeriac to small pieces and steamed until cooked. Combine cooked celeriac and soy milk in the blender till smooth. Warm the celeriac on a low heat and season with salt and pepper. Set aside.

In a saucepan, add gravy sauce and morel. Continue cooking a t medium heat for 7-8 minutes.

On a serving plate, arrange lamb loin with celeriac puree, onion marmalade, veal, sauce and garnish with herb sprig.

Nutrients per Serving

Kilocalories - 188.7 kcal
Protein - 17.7 g
Carbohydrate - 10.3 g
Fat - 8.1 g

Yield: 2 serves
Serving amount: 120 g

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"How to Cook New Zealand Lamb Loin | Recipe" was written by under the Food category. It has been read 2322 times and generated 0 comments. The article was created on and updated on 02 July 2011.
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