Lamb Loin w/ Roasted Cauliflower

Sarah MickeyAll Recipes, Lamb Recipes, Romanesco & Cauliflower Recipes Leave a Comment

Lamb Loin w/ Roasted Cauliflower

Makes 2 Servings

Nutty roasted cauliflower with sweet fennel and raisins are balanced by tangy lebne cheese, flavors that play very well with mild lamb. Both the lamb and the raisins will need to marinate overnight, so plan ahead for those components.

  • Marinade:
  • ½ cup Extra Virgin Olive Oil
  • 1 large Fresh Sage sprig
  • 2 Cloves of Garlic, peeled and crushed
  • 10 Whole Black Peppercorns
  • 1 Lamb Loin Fillet, trimmed of fat cap and silver skin
  • Roasted Cauliflower Salad:
  • 1 head Cauliflower, cut into small florets
  • 1 bulb Fennel, cut into 1/8” slices
  • 1 cup Golden Raisins
  • ½ cup Shelled Pistachios, roughly chopped
  • 1 cup Dry White Wine
  • 1 cup Lebne (could substitute Greek Yogurt)
  • Olive Oil for roasting
  • Salt and Pepper, to taste
  • Grassy Extra Virgin Olive Oil for finishing (we used Koroneiki EVO)


  • Marinate the lamb:


Combine olive oil, sage, garlic and peppercorns in a saucepan and bring just to a simmer. Let cool completely then pour into a zip-top bag with the lamb loin fillet and marinate overnight. Remove lamb loin from the marinade and pat dry with paper towels or a clean kitchen towel, then place in vacuum bag and seal. If not using the sous vide method, simply remove the lamb from the marinade and pat dry just before cooking.

  • Rehydrate the raisins:


In a small saucepan, bring the white wine to a boil, pour over the golden raisins, and let cool. Cover and refrigerate overnight.


Preheat the oven to 475°F. Toss the cauliflower florets and fennel slices in olive oil, salt, and pepper and arrange in a single layer on a baking sheet. Roast until browned and tender, about 40 minutes. Strain the raisins and toss with the veggies.


Toast the chopped pistachios in a dry pan over medium-high heat until they are golden brown and aromatic. Keep them moving in the pan to avoid burning. Set aside for garnish.

  • Cook the lamb loins:


If using the sous vide method, set your water bath temperature to 115° F (for medium rare doneness) and cook the lamb loin for one hour. If you prefer your lamb cooked further, increase the water bath temperature—see our sous vide steaks temperature chart for suggestions.

After an hour, take the lamb loin out of the bath and the pouch. Pat it dry with a paper towel or clean kitchen towel and sear in heavy pan over high heat for 30 – 45 seconds on each side. Since it is already cooked to the perfect interior temperature, it only needs enough time to get a nice color on the outside. Rest, loosely covered, for ten minutes before slicing.

If you are not using the sous vide method, the lamb loin can be cooked in a heavy pan (we like cast iron) over medium-high heat for four to six minutes per side for medium rare. Rest for ten minutes before slicing.

  • Serve:


Smear a few tablespoons of lebne across each plate. Spoon the cauliflower mixture on top, add sliced lamb and garnish with toasted pistachios. Drizzle with extra virgin olive oil to finish.

Leave a Reply

Your email address will not be published. Required fields are marked *