Name: Sous Vide Lamb Rump With Cauliflower Couscous Recipe
Total time: 135 min
Yield: 4
Cuisine: Moroccan

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

Richard davies' pairs his stunning sous vide rump of lamb recipe with earthy cauliflower and an unusual chocolate jelly. 

How to make Sous Vide Lamb Rump With Cauliflower Couscous Recipe

Richard Davies

Crawler

Moroccan

<p>Richard davies' pairs his stunning sous vide rump of lamb recipe with earthy cauliflower and an unusual chocolate jelly. </p>

Non Vegetarian

Lamb rumps

Fresh thyme

Fresh rosemary

Extra virgin olive oil

Bitter chocolate

Chicken Stock

Agar agar

Cauliflower

Onion

Garlic Clove

Butter

Cream

Salt

Pepper

Golden Raisins

Pancetta

Chives

Rapeseed oil

White wine vinegar

Baby globe artichokes

Lamb jus

Handful of sorrel

Begin by preparing the chocolate jelly. Heat the chicken stock in a small saucepan until it reaches a simmer, then add the chocolate and whisk to melt. Mix thoroughly and leave to cool.

step 1

Gently whisk in the agar agar, bring to the boil, while stirring, then pour into a shallow tray. Allow to cool and place in the fridge to set while you prepare the other elements.

step 2

For the cauliflower pure, melt the butter in a heavy-based saucepan over a medium heat. Add the onion and garlic and cook until soft and golden brown. Add the sliced cauliflower, cook until golden and caramelised, then add the stock. Bring to a simmer and cook until the cauliflower is soft and tender.

step 3

Continue to simmer until the stock reduces by half. Add the cream and reduce by half again, remove from the heat and transfer to a blender. Blitz until smooth, pass through a fine strainer and set aside until required.

step 4

step 5

To prepare the lamb, trim off the fat and score the flesh (optional). Seal in either 1 large vac pac bag (making sure the lamb pieces are not overlapping) or 4 small bags, with extra virgin olive oil, thyme and rosemary. Cook in the water bath for 45 minutes.

step 6

Meanwhile, prepare the caramelised cauliflower. Cut the cauliflower into medium-sized florets and blanch in salted boiling water until tender, for approximately 2-3 minutes. Strain and cool in iced water.

step 7

Drain well and set aside. Add the butter to the frying pan and make a very light beurre noisette. Add the florets, caramelise until golden brown and season.

step 8

To prepare the vinaigrette, simply whisk together the vinegar and oil, season to taste and store in a squeezy bottle until required.

step 9

For the cauliflower couscous, soak the golden raisins in boiling hot water for 20-30 minutes, strain and set aside. Dice the pancetta into 6mm chunks and finely grate the cauliflower.

step 10

Place a saucepan over a medium heat and add a small dash of oil. Once the oil is hot, add the pancetta and fry until caramelised. Then, add the grated cauliflower, season to taste and finish with a good pinch of chopped chives. Finally, add a dash of the vinaigrette to taste and the raisins.

step 11

Halve the artichokes, spoon out any remaining flesh and season with salt. Saut in a hot pan with a little extra virgin olive oil until golden.

step 12

Once the lamb is ready, remove from the water bath and vac pac bag and dry off any excess moisture with kitchen paper. Seal in a hot pan with a small dash of rapeseed oil until golden brown on all sides, remove and place on a board ready to carve.

step 13

To serve, slice each rump into 2 pieces and serve onto plates on top of the cauliflower couscous.

step 14

To each plate, add a dollop of the pure, caramelised cauliflower florets, chocolate jelly cubes and some sorrel. Drizzle with the jus and serve immediately.

step 15

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