Lamb Rump

Ingredients for 1

• 2 Lamb rumps

• 1/4 cup chopped shallots

• 2 Garlic cloves

• 1 Tsp red wine vinegar

• 2 Thyme sprigs chopped

• 6 Sage leaves chopped

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 143.6ºF / 62.0ºC.

• Step 2

  Rub the rumps with the garlic and herbs and add to a vac bag with the shallots

• Step 3

  Drizzle vinegar into the bag and vacuum down to marinate

• Step 4

  Chill overnight or fir at least 2 hours

• Step 5

  Sous vide for 45 min (medium rare)

• Step 0

Latest Comments