Sous Vide Lamb Rump With Gnocchi Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 135°F (57°C).
• STEP 2.Season the lamb rump with salt, pepper, and any desired herbs or spices.
• STEP 3.Place the seasoned lamb rump in a vacuum-sealed bag and seal it.
• STEP 4.Submerge the bag in the preheated water bath and cook for 2-3 hours.
• STEP 5.While the lamb is cooking, prepare the gnocchi dough by combining mashed potatoes, flour, egg, and salt.
• STEP 6.Roll the dough into long ropes and cut them into bite-sized pieces.
• STEP 7.Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface.
• STEP 8.Remove the cooked lamb from the bag and pat it dry with paper towels.
• STEP 9.Heat a skillet over medium-high heat and sear the lamb on all sides until browned.
• STEP 10.Let the lamb rest for a few minutes before slicing it.
• STEP 11.In the same skillet, melt butter and add garlic and herbs to make a sauce.
• STEP 12.Serve the sliced lamb rump with the pan-fried gnocchi and drizzle the sauce over the top.
• STEP 13.Garnish with fresh herbs and enjoy!

Cooking Tips

• For a more intense flavor, marinate the lamb rump in a mixture of olive oil, garlic, and herbs before cooking.
• To achieve a crispy exterior on the gnocchi, pan-fry them in butter or olive oil after boiling.
• Make sure to let the lamb rest before slicing to allow the juices to redistribute and ensure a tender result.

Storage and Serving

• Leftover lamb rump can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb gently in a skillet over low heat to maintain its tenderness.
• The gnocchi is best served immediately after cooking, but any leftovers can be stored in the refrigerator for up to 2 days.
• To reheat the gnocchi, pan-fry them in butter or olive oil until heated through and crispy.