Sous Vide Lamb Rump With Cauliflower Couscous Recipe

Recipe By Slurrp

Sous vide lamb rump with cauliflower couscous is a delicious and tender dish that combines the succulent flavors of lamb with the light and fluffy texture of cauliflower couscous. The lamb rump is cooked to perfection using the sous vide method, resulting in a juicy and flavorful meat. The cauliflower couscous adds a healthy twist to the dish, providing a low-carb alternative to traditional couscous. This recipe is perfect for a special occasion or a gourmet dinner at home.

23 Rating -
Non Vegdiet
2hr 15minstotal
Sous Vide Lamb Rump With Cauliflower Couscous

ingredients serve

Ingredients for Sous Vide Lamb Rump With Cauliflower Couscous Recipe

  • 0.38 pound Lamb Rump, Approximately
  • As required Salt And Pepper To Taste
  • as required Herbs Or Spices Of Your Choice
  • 1/4 Small Head Of Cauliflower, Cut Into Florets
  • 1/2 tablespoon Olive Oil
  • as per your need Fresh Herbs For Garnish

Directions: Sous Vide Lamb Rump With Cauliflower Couscous 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 cauliflower couscous by pulsing cauliflower florets in a food processor until they resemble couscous grains.
  • STEP 6.Heat a pan over medium heat and add olive oil. Sauté the cauliflower couscous for 5-7 minutes until tender.
  • STEP 7.Remove the lamb rump from the bag and pat it dry with paper towels.
  • STEP 8.Heat a skillet over high heat and sear the lamb rump for 1-2 minutes on each side to develop a crispy crust.
  • STEP 9.Let the lamb rest for a few minutes before slicing it.
  • STEP 10.Serve the sous vide lamb rump with the cauliflower couscous and garnish with fresh herbs.
  • STEP 11.Enjoy!

Cooking Tips

  • For a more intense flavor, marinate the lamb rump overnight before cooking.
  • If you don't have a vacuum sealer, you can use a ziplock bag and remove the air using the water displacement method.
  • Make sure to pat the lamb rump dry before searing to achieve a nice crust.
  • Feel free to add other vegetables or spices to the cauliflower couscous for extra flavor.
  • Serve the lamb rump medium-rare for the best texture and taste.

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 sous vide water bath or in a skillet over low heat to maintain its tenderness.
  • The cauliflower couscous is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.
  • To serve, reheat the cauliflower couscous in a pan with a little olive oil until warmed through.
calories per serving
163 g Fat54 g Protein65 g Carbs13 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp