Preparation time: 15 minutes
Total Time: 12hr 45 min
Serves: 4

Lamb marinade
1 lemon, zest peeled, no white pith
3 sprigs fresh flat-leaf parsley, leaves only, plus extra to garnish
2 sprigs fresh marjoram or oregano, leaves only
2 sprigs fresh rosemary, leaves only
1 tsp dried oregano
2 tsp ground cumin
5-8 garlic cloves, adjust to taste
40 g olive oil, plus extra to seal lamb
40 g lemon juice (approx. 1 lemon)
800 g boneless lamb loin (approx. 3-4)

Tomato sauce and green beans
400 g canned diced tomatoes
2 dried bay leaves
70 g white wine
80g water
1 tsp raw sugar
1 tsp tomato paste salt and pepper to taste
300 g green beans, trimmed
2 tbsp baby capers, drained
3 tbsp pitted Kalamata olives feta cheese, crumbled, to serve (optional)
micro-herbs, to serve (optional)

Lamb marinade

  • Place all marinade ingredients, except the lamb, into TM bowl. Chop 10 sec/speed 7. Scrape down sides of bowl and repeat.
  • Place lamb loins into a large zip lock bag and pour in marinade. Rub marinade over lamb so it is evenly coated then seal bag and place in the refrigerator overnight.

Tomato sauce and green beans

  • Remove lamb from refrigerator and set aside to reach room temperature. Place tomatoes,bay leaves, wine sugar, tomato paste,water, salt and pepper into mixing bowl and cook 8 mins/100°C/speed 1.
  • Meanwhile, heat a little oil in a large frying pan over a high heat. Once the pan is hot, sear marinated lamb on both sides. (approx. 1 min each side) until lightly browned, then place into Varoma dish and onto the tray. Arrange beans around lamb and set Varoma aside.
  • Add capers and olives into mixing bowl then place Varoma with lamb and beans into position. Cook 10 mins/Varoma/reverse/speed 1. (medium-rare), or until lamb and beans are cooked to your preference. Set lamb and beans aside in ThermoServer to rest while you further reduce the sauce 7 mins/100°C/reverse/speed 1.
  • Slice lamb and serve with tomato sauces, green beans and a sprinkle of feta cheese and micro-herbs (if using.)

Cook’s notes
This dish is delicious served with mashed potato, creamy polenta or fresh crusty bread.

Click here to print this recipe