Justin Posted August 21, 2018 Share Posted August 21, 2018 (edited) I have some of these in freezer so will be doing this later this week I am going to serve with Merchant gourmet french lentils How to cook lamb rump sous vide Brought to you in association with Sous Vide Tools Lamb rump, with its strip of flavourful fat running across the top, is an incredibly tasty cut but can sometimes be tricky to cook due to its irregular shape. Cooking it sous vide, slowly and at a constant temperature, ensures a perfect result every time, and the meat can be finished off in a pan for a gloriously caramelised flavour. One rump – sometimes also referred to as lamb chump – is a more than generous portion for one person, and would happily serve two people with a substantial garnish. 1 Preheat the water bath to 62°C 2 Season the lamb rump with salt on the flesh side then place in a vacuum bag with a little olive oil. Vacuum seal the bag 3 Place the bag in the preheated water bath to cook for 45 minutes 4 Remove the rump from the bag and drain on kitchen paper 5 Place a frying pan over a high heat with a little vegetable oil and cook the lamb rump skin-side down until caramelised and golden brown 6 Leave to rest for a few minutes, then slice into portions and serve Variations Try adding different flavours to the bag before sealing it – thyme, rosemary and garlic are all classic flavours to pair with lamb and would work beautifully. Alternatively you could try rubbing the rump with spices such as ras el hanout before cooking to give your finished dish a bit of a kick. Instead of pan-frying the rump you could finish the lamb on a griddle or barbecue, giving the meat a smoky, charred flavour. Edited August 21, 2018 by Justin picture alignment 1 Quote Link to comment Share on other sites More sharing options...
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