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Greek-style lamb rump

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Ingredients for 3 servings:

  • 4 pieces of lamb rump (150 g each)
  • 8 olives marinated in garlic (from your trusted Greek restaurant)
  • ½ bunch wild garlic
  • ½ tsp garlic granules
  • 1 tbsp olive oil
  • 400 ml Lamb stock
  • n. B. Locust bean gum

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 30 minutes

Sous vide

Slice the olives and finely chop the wild garlic. Place all ingredients except the locust bean gum in a sous vide-safe bag and seal it. Place the bag in a water bath heated to 57°C and let the lamb rumps cook for 3 hours. Remove the meat from the bag and keep warm. Place all other ingredients in a saucepan and thicken with the locust bean gum. Return the meat to the sauce and serve with the sauce. Tip: We like to serve it with leaf spinach.

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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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