Sous Vide Lamb Rump | Recipe by sousvidetools.com
Sous Vide Lamb Rump, Potato Gnocchi, Fine Beans and Black Olives
- COOK TIME: 3 hours
- PREP TIME: 4 days
- DIFFICULTY: Difficult
- SERVES: 4
Ingredients
- 2 lamb rumps, fat trimmed off
- 2 garlic cloves, sliced
- 1 sprig of thyme
- salt
- pepper
Sauerkraut
- 1 white cabbage
- 2 onions, finely chopped
- 1 tsp caraway seeds
- 1 tbsp of chicken bouillon
- 500g of bacon, diced
- 500ml of water
Lamb jus
- 1kg lamb bones, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 100g of button mushrooms, sliced
- 250ml of veal stock
- 250ml of chicken stock
- 1 sprig of rosemary
- 2 garlic cloves
- olive oil
- 6 black olives, diced
- ½ red pepper, diced
Gnocchi
- 250g of floury potatoes
- 50g of pasta flour
- 1 egg yolk
- 1 egg, whole, beaten
- flour
- Panko breadcrumbs
- oil, for deep frying
Method
Recipe courtesy of Mark Jordan from www.greatbritishchefs.com
METHOD
- To make the sauerkraut, finely shred the cabbage and mix together with other ingredients in large saucepan. Bring to the boil, then cook over a gentle heat for 2 hours.
- Remove the pan from the heat. When the mixture has cooled completely, seal it inside a vacuum bag and place in the fridge. Chill for a minimum of 4 days before serving.
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- Next, prepare the lamb jus. To begin, place the lamb bones in a roasting tray and cook in the oven until golden.
- Heat a dash of oil in a large saucepan, then add the carrot, onion and mushrooms and sauté over a medium heat. When the vegetables start to caramelise, mix in the garlic, rosemary and roasted lamb bones. Pour the chicken and veal stock into the pan, bring to the boil and cook for 1 hour.
- Pass the mixture through a fine sieve to remove the solids, then transfer to a clean pan. Return to the heat and simmer until reduced to a sauce consistency. Leave to cool.
- To cook the lamb rumps, preheat the water bath to a temperature of 62⁰C.
- Rub a little salt and pepper into each rump, then seal the meat inside a vacuum bag with the sliced garlic and the sprig of thyme. Place the bag in the water bath and leave to cook for 45 minutes.
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- For the gnocchi, place the potatoes in the oven and bake until soft all the way through. This should take approximately 40 minutes.
- Halve the cooked potatoes and scoop out the flesh. Press the flesh through a fine drum sieve to make a smooth mash, then shape the mashed potato into a rectangle on the work surface.
- Scatter the pasta flour and drizzle the egg yolk over the potato. Knead lightly to combine the ingredients, being careful not to overwork the dough.
- Shape the dough into a long cylinder and chop into short lengths. Make each length into a ball by rolling it between your hands. As you make the balls, line them up in rows on a tray: this will ensure they do not stick together.
- Fill a large, shallow saucepan with water and heat until simmering. Stir the boiling water in one direction until a whirlpool forms, then drop the gnocchi balls into the centre. Simmer until the balls float, then drain the pan and refresh the gnocchi in iced water.
- Lay the gnocchi on kitchen paper and leave to dry. Once dry, coat each piece in flour, then in beaten egg and finally in panko breadcrumbs.
- Preheat the deep-fryer to a temperature of 180⁰C.
- Cook the gnocchi in the deep-fryer until golden and crispy. This should take approximately 2 minutes. Leave the fried gnocchi to drain on kitchen paper.
- Return the lamb sauce to the heat and cook until warmed through, then mix in the diced pepper and olives. At the same time, bring a saucepan of salted water to the boil, add the fine beans and simmer for 1 minute. Carve the lamb rumps into thin slices.
- To serve, make a bed of sauerkraut in the middle of each plate and top with slices of lamb rump, a handful of fine beans and a few gnocchi. Pour the lamb sauce over the other components, then finish with a garnish of pea shoots and shiso leaves.
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