Sous vide red onion stuffed with lamb farce

A bold and incredibly tasty preparation of lamb and onion.

Makes 20.

Sous vide red onion stuffed with lamb farce

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lean lamb



whipping cream



ras el hanout



red onions



extra virgin olive oil

As needed:


olive oil

As needed:



As needed:


salt and pepper

Preparation method

  • Preheat the steamer oven to 100°C with 100% steam.
  • Chop the lamb into pieces and blend to a smooth farce together with the whipping cream and ras el hanout.
  • Season the farce to taste with salt and pepper.
  • Push the mixture through a strainer and store in the refrigerator.
  • Cut the onions in half lengthwise and clean them but leave the root intact.
  • Place in a vacuum sealer bag together with the extra-virgin olive oil.
  • Add a little salt and pull vacuum in the vacuum-sealer machine.
  • Steam the red onions for 22 minutes until done and then cool in ice water.
  • Now push back the two outer layers of the onion.
  • Carefully cut away and remove the third layer of onion.
  • Now spoon the lamb farce into the onion and press the middle parts back again.
  • Level the stuffed onions.
  • Place the onions, cut side facing down, on a silicon mat on a baking tray.
  • Steam the stuffing in the onions for five minutes and leave to cool.
  • Before serving, heat some olive oil in a frying pan and place the onions in the pan.
  • Fry the onions until golden brown and finish with a little butter and season with salt and pepper.
  • Serve the stuffed onions immediately.

Serving suggestions

  • Delicious with components of pomegranate, pistachio, and couscous.
  • Perfect with rack of lamb, potato, and asparagus.
  • Combines well with tomato, aubergine, and garlic.

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