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Lamb rump sous-vide – without searing

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Ingredients for 4 servings:

  • 4 lamb rumps, 180 g each
  • 3 tbsp, heaped herbs of Provence
  • 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

Preheat a sous-vide cooker to 54°C. First coat the lamb rumps in the herbs, then place them in a sous-vide bag with the oil and vacuum seal. The meat should be at room temperature. Let it cook in a water bath for 2 hours. Tip: It’s also delicious cold.

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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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