Poached Lamb Loin With Curry, Sauteed With Roasted Lime

Lomo de Cordero Pochado Con Curry y Salteado Con Salsa De Lima Asada
Chef: Gerhard Schwaiger
Country: España
City: 07081 Portals Nous (Mallorca).
Address: Puerto Portals, local 1.

Gerhard Schwaiger shines in situations where the magnitude of the main ingredient, the technique used in its preparation and the sauce become the true worth of the dish. This is such an example: the poached lamb loin with curry stock, sautéed with roasted lime sauce. The ingredients are superb, the preparation impeccable, and the result is exquisite and complex. The meat preserves its natural flavors and juiciness entirely, demonstrating its exquisite character, and the sauce is exciting in its abundance of fragrances and contrasts, well spiced and refreshing.

The Recipe


For the lamb and the curry stock

  • 2 lamb loins, 400 g each
  • 4 spoonfuls olive oil
  • 4 unpeeled garlic cloves
  • 1 sprig of rosemary
  • 1.5 l water
  • trimmings of lamb loins
  • 1 unpeeled onion
  • 2 spoons curry
  • 1 small chilli
  • 1 bay leaf
  • 2 unpeeled garlic cloves
  • 1/2 l white wine
  • 1 sprig of thyme
  • 1 spoon coriander seeds
  • 1 spoon whole peppercorns
  • 1 small stem of lovage
  • 2 spoons salt
  • 1 spoon chopped tarragon
  • 1 spoon chopped basil
  • 1 spoon chopped lemon thyme


Cook all ingredients for 1 hour, let stand at 78° C. Cook the lamb loins in the stock at 78° C for 1 hour. Remove from stock and dry. Sautee in olive oil, garlic and rosemary for 7 minutes then coat the meat with the chopped herbs.

Sauce for meat

  • juice of 1 lime, baked at 140° C for 35 minutes
  • 1/8 liter of lamb’s juices
  • 20 g cold butter
  • Ground spices:
  • orange blossom
  • jasmine
  • black pepper
  • nutmeg flower
  • chilli
  • bay leaf
  • turmeric


Bake the lime at 140° C for 35 minutes and extract the juice with the lemon flesh. Heat the sauce of the lamb and mix it with the ingredients, adding the cold butter.