Lamb rump in tamarind sauce – cooked sous-vide

Ingredients for 3 servings:

• 3 pieces of lamb rump, 200 g each
• ½ liter brine (2 g to 100 ml water)
• 60 g sour cream butter
• 6 cm ginger root
• 5 long peppercorns
• 2 garlic cloves
• 2 tsp, heaped tamarind paste
• 1 tsp fish sauce
• ½ tsp soy sauce
• n. B. Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 20 minutes

Preheat a water bath to 56°C. First, briefly sear the lamb rump on ONE side only (for roasted flavors), then place it in a sous-vide bag with the brine and vacuum seal it. Place the bag in the refrigerator for 1 hour. Slice the ginger. Flatten the pepper (e.g. with a rolling pin) and press the garlic. Drain the brine from the bag. Add all ingredients, except tamarind paste, fish sauce, and soy sauce, to the lamb and vacuum seal it again. Cook the lamb in the water bath for 2 hours. Drain and reserve the stock. Bring the stock to a boil, add the tamarind paste, and season with soy sauce and fish sauce. Serve the lamb with the tamarind sauce.