Steamed lamb in onion sauce
10 minutes
Preparation time
45 minutes
Cooking time
4 servings


50 ml duck fat
4 brown onions, peeled and cut in half, evenly sliced thinly
10 clover of garlic, peeled finely chopped/crushed
250 ml white wine
500 ml brown chicken stock
2 sprigs of thyme
2 x 300 g lamb loins, cleaned of all sinew
50 g pimentos
4 anchovies, white, marinaded
2 cups broad beans, picked and shelled
1 lemon, zest and juice

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  1. In a heavy-based pan over low heat, Induction setting 5, melt the duck fat.
  2. Add the onions and cook slowly to caramelise. Add the garlic and cook for a further 2 minutes.
  3. Deglaze the pan with the white wine. Add the chicken stock and the thyme. Cook the liquid until it is reduced by one-third and then remove from the heat.
  4. Place the loins into a solid steam tray lined with baking paper. Place into the steam oven and Steam at 75°C for 15 minutes, remove from the steam oven, season with salt and pepper and rest.
  5. Take a small saucepan, add the butter and oil to the pan, add the pimentos and anchovies, sauté on high heat, Induction setting 7 for 30 seconds.
  6. Add the broad beans, season with lemon zest and a squeeze of lemon.
  7. Slice each lamb loin evenly lengthways to expose the beautiful pink centre, slice approximately 2 cm x 8 cm portions.

To serve

  1. Add a very generous ladle of the onion soup to each plate, at the top of each plate place one strip of lamb, at the bottom half of each plate add a generous amount of broad bean mixture and serve.


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    Thursday 08th September 2016

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