Sousvide BBQ Lamb Rump with Smoky Romesco Sauce | Recipe by sousvidetools.com
Sousvide BBQ Lamb Rump with Smoky Romesco Sauce
- COOK TIME: 50 mins
- PREP TIME: 5 mins
- SERVES: 2
1 lamb rump (approx. 500g)
1 garlic clove
25mls of olive oil
Pinch of sea salt
Pinch of fennel seeds
150g of jarred roasted red peppers
25g of chopped almonds
1 garlic clove
10mls of olive oil
10mls of sherry vinegar
Pinch of smoked paprika
½ tsp of sea salt
Pop in the sous-vide and finish on the BBQ – it couldn’t be easier. Lamb rump is wonderfully tender, packed full of flavour and a great, economical cut of meat. Simply leave bobbing in the water bath, finish on the BBQ to caramelise the fat and to add a little colour. Serve with the deliciously smoky romesco made with roasted red peppers, garlic and almonds. Recipe by Storm Ashdown @whatstormeats.
In advance of cooking your lamb, place the rump in a vacuum bag and add the ingredients for the marinade. You can do this overnight for optimal flavour results or up to an hour before cooking. Once sealed, place the lamb in the water bath at 62ºC for 45 mins.
Whilst the lamb is cooking, prepare your smoky romesco sauce. In a food processor or blender, add all the ingredients and blend to a smooth consistency – it needs to be fairly thick.
Once your lamb is ready, you can finish off on the BBQ for a couple of minutes – fat side down first so it caramelises. If you are not doing this on the BBQ, simply do it in a very hot pan. Do this on both sides to add colour – whilst being careful not to over cook. This should take a minute or so but you can always use a thermometer to ensure that the centre is around 58-60ºC for medium or adjust depending on how pink or well done you like it.
Let the lamb rest for at least 10 minutes before slicing. Serve with a generous helping of the romesco and some watercress on the side.