Lamb Rump

Author

Andy Ruzich

Lover of the classics with home cooked family goodness that everyone can enjoy

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 143.6F / 62C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 143.6ºF / 62.0ºC.
2. Rub the rumps with the garlic and herbs and add to a vac bag with the shallots
3. Drizzle vinegar into the bag and vacuum down to marinate
4. Chill overnight or fir at least 2 hours
5. Sous vide for 45 min (medium rare)