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Lamb rump sous vide

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Ingredients for 3 servings:

  • 3 portions of lamb rump (200 g each)
  • 1 tbsp extra Dijon mustard
  • 1 tbsp clarified butter

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours 5 minutes; Total time approx. 2 hours 35 minutes

Rub the lamb rumps all over with the mustard. Place the rumps in a sous vide-suitable bag and vacuum seal. Preheat a water bath to 55°C (131°F) and place the bag in the bag for 2 hours. Once the cooking time is complete, heat the clarified butter in a pan and sear the rumps on all sides. Let the meat rest for 20 minutes and then slice. Tip: Sprinkle some truffle over the meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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