HomeHow it works
Our chefsdropdown icon
Uqonic Chefs


No items


Lamb in Two Ways with Tomato Confit and Chilli Oil

BY ANDREAS CAMINADA - Besides lamb loin being an excellent piece of meat, its belly is, too. First cured and then slowly braised, it develops a unique taste. Tomato confit and half-dried tomatoes add fruity accents, while chilli oil adds a tingling spice.

How to prepare



  • Place the lamb jus (in its packaging) into a pot with simmering water and cover with a lid.
  • Place the lamb loin (without the lid), lamb belly (with the lid on) and the radish roll (with the lid on) into the preheated oven for approximately 30 minutes at 100°C.
  • After 30 minutes, take the lamb belly (including the pickled and dried tomato) out of the oven. Place the lamb belly at 3 o’clock, the pickled tomato at 10 o’clock and the dried tomato at 2 o’clock.
  • Now take the radish roll, wild garlic capers and the pickled arugula out of the oven and place it on top of the lamb belly. Place the pickled shallots on top of the pickled tomato.
  • Take the lamb loin out of the oven and place on the plate at 1 o’clock - between and slightly above the two tomatoes.
  • Pipe one dot of BBQ cream next to the loin at 11 o’clock.
  • Take the lamb jus jar out of the hot water and pour it into the centre of the plate. Pipe small dots of chili oil on the jus.

    Lamb belly (with dried and pickled tomato), lamb loin, lamb jus, chilli oil, BBQ cream, radish roll (with pickled arugula, wild garlic capers and shallots).


    Oven, pan, 2 spoons, palette knife, kitchen tweezers, scissors, pot (for hot water).


    Flat plate.


    35 minutes.



    Enjoy your lamb dish with a rich and intense Shiraz Barossa Tappa red wine (2017).


    Sulphites, mustard, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten), celery, milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

    More info

    Lamb breast origin CH. Veal tail origin CH. Lamb loin origin FR.

    Terms & ConditionsPrivacy & Cookies PolicyBlog
    © Uqonic Chefs 2022