Lamb Rump

Ingredients for 2

• Salt

• Pepper

• Extra virgin olive oil

• 2 lamb rumps

• 4 sprigs of thyme or rosemary

• 2 garlic cloves sliced

• 2 golden shallots sliced

• 20 ml rice bran oil (or any other neutral high-smoke point oil)

• 40 g butter, divided.

• 20 ml soy sauce

• 20 g Dijon mustard

• 250 ml dry white wine

Directions

• 

  Step 1

  Pre heat a water bath using the Anova Precision Cooker set to 60°C for medium-rare lamb

• 

  Step 2

  Season and rub oil generously on all sides of the lamb rumps.

• 

  Step 3

  Bag the lamb in either a vacuum-seal or zipper-lock bag, folded down to prevent poor sealing. Slide lamb and aromatics into bag.

• 

  Step 4

  Seal bag using a vacuum-sealer or, if using a zip-lock bag, by using the displacement method.

• 

  Step 5

  Place bag into the water bath and clip the bag to the rack or side using a binder clip to hold it in place. Cook for at least 1 hour and up to 3 hours.

• Finishing Steps

• 

  Step 0

  Remove lamb from bag, discarding aromatics. Save the cooking juices to help make the finishing sauce. Thoroughly pat dry the lamb with paper towels.

• 

  Step 1

  Heat bran oil over high heat in a heavy skillet large enough to fit the lamb. When shimmering, add lamb and cook until well-browned, about 3 minutes in total.

• 

  Step 2

  When you get to the final side, add butter. Baste lamb constantly with butter.

• 

  Step 3

  Remove lamb from pan and rest on rack over set in a rimmed baking sheet. Add shallots, garlic and rosemary or thyme and sauté for about 20 seconds. Add white wine and reserved cooking juices and reduce by half. Add mustard, soy sauce and 20 g butter. Swirl pan until sauce is emulsified. Season to taste. Remove from heat.

• 

  Step 4

  Discard aromatics from sauce, slice the lamb and spoon some of the sauce over the lamb and serve any additional sauce on the side.

Latest Comments