Lamb rump with ajvar

Ingredients for 4 servings:

• 5 portions of lamb rump (200 g each)
• 150 g ajvar
• 200 ml Lamb stock
• 2 tbsp, heaped sour cream
• n. B. Locust bean gum

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 35 minutes

Sous vide

Preheat a sous-vide cooker to 57°C. First, rub the lamb rumps with the ajvar, then place them in a sous-vide bag with the lamb stock and vacuum seal. The meat should be at room temperature. Let it simmer in a water bath for 2 hours. Remove the meat from the bag and keep warm. Pour the liquid into a saucepan, stir in the sour cream, bring to a boil briefly, and thicken with locust bean gum.