Name: Sous Vide Lamb Rump With Gnocchi Recipe
Total time: 180 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A stunning sous vide lamb rump recipe by mark jordan, with fried potato gnocchi and rich lamb jus. 

How to make Sous Vide Lamb Rump With Gnocchi Recipe

Mark Jordan

Crawler

Italian

<p>A stunning sous vide lamb rump recipe by mark jordan, with fried potato gnocchi and rich lamb jus. </p>

Non Vegetarian

Lamb rumps

Garlic Cloves

Thyme

Salt

Pepper

White cabbage

Onions

Caraway seeds

Chicken Bouillon

Bacon

Water

Lamb bones

Carrot

Onion

Button Mushrooms

Veal stock

Chicken Stock

Rosemary

Olive oil

Black olives

Red pepper

Floury potatoes

Pasta flour

Eggs

Flour

Panko breadcrumbs

Handful of fine beans

Handful of pea shoots

Shiso leaves

Begin by preparing the sauerkraut. Thinly slice the cabbage and the onion and add to a large pan with the bouillon, water, caraway seeds and bacon. Simmer over a low heat for 2 hours and leave to cool, then transfer to a vacuum bag and seal. Keep in the fridge for at least 4 days before using.

step 1

step 2

For the lamb jus chop the lamb bones and roast in the oven until golden brown. Fry the vegetables in a large saucepan with a little oil until caramelised, then add the garlic, rosemary and lamb bones. Cover with the stocks and simmer for one hour on a medium heat.

step 3

Strain the stock through a fine sieve into a clean pan and reduce until it reaches a sauce-like consistency. Remove from the heat and set aside until required.

step 4

step 5

Season the lamb rumps and place into vacuum bags along with the garlic and thyme. Seal and cook for 45 minutes.

step 6

step 7

Bake the potatoes for around 40 minutes until completely soft, then remove from the oven and slice in half. Pass each potato through a fine drum sieve onto the work surface, bringing all the strained potato together into a rectangle.

step 8

Separate one of the eggs and discard the white, adding the yolk to the potato along with the pasta flour. Gently fold the potato over on itself until the flour and egg are fully incorporated, taking care not to over-mix or the gnocchi will become rubbery.

step 9

Roll the gnocchi mix into a sausage shape and cut into small pieces, then roll these pieces into balls and place on a tray.

step 10

Put a large, shallow pan of water on the heat and bring to a simmer. Whisk the water to create a whirlpool and carefully add the gnocchi. Cook for a few minutes until the gnocchi begin to float, then immediately remove from the pan and plunge into iced water to stop the cooking process.

step 11

Drain the gnocchi and dry on a kitchen cloth. Line up three separate dishes of flour, the remaining egg and the panko breadcrumbs, then dredge the gnocchi through each dish in that order.

step 12

step 13

Remove the lamb from the bags, pat dry and sear in a hot pan with a dash of oil until nicely golden brown on the outside. Set aside to rest.

step 14

Fry the gnocchi for 2 minutes, or until golden brown. Leave to drain a little on kitchen paper.

step 15

Meanwhile, gently reheat the lamb sauce and stir through the red pepper and chopped olives. In a separate pan, blanch the fine beans in boiling salted water for 1 minute and drain.

step 16

To serve, place a generous portion of sauerkraut in the centre of each plate. Thinly slice the lamb and arrange it on top of the sauerkraut, scattering over the fine beans and gnocchi. Gently spoon over the lamb sauce and garnish with pea shoots and shiso leaves.

step 17

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