Moroccan Spiced Lamb Rump With Sweet Potato And Cranberry Couscous

Sous Vide Moroccan Spiced Lamb Rump with Sweet Potato & Cranberry Couscous

Author

Andy Ruzich

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

Prep Time: 25:00

Recipe Time: 00:45

Temperature : 143.6F / 62C

Ingredients

• Moroccan Spice mix 3 Tbs
• Lamb Rump 500g
• Olive Oil 2Tbs
• Couscous 1 cup
• Chicken Stock 1 Cup
• Sun dried Cranberries 30g
• Pinenuts 1/4 cup
• Sweet Potato 250g
• Red Onion 1 Large chopped
• Butter 2 Tbs
• Chives 1/4 cup chopped
• 2 tsp ground nutmeg
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp allspice
• 1 tsp ground ginger
• 1/2 tsp ground cayenne pepper
• 1/2 tsp kosha salt
• 1/2 tsp sugar
• 1/2 tsp tumeric
• 1/2 tsp ground cloves

Directions

1. Set your Anova Sous Vide Precision Cooker to 143.6ºF / 62.0ºC.
2. Mix all the dry spice ingredients together to make the Moroccan spice rub.
3. Remove the lamb from the fridge and rub with a drizzle of olive oil. Sprinkle the spice mix generously on the meat and rub it in well on all sides making sure to coat all the meat. (This can be done in advance a few hours or the night before to allow time for the flavours to infuse into the meat)
4. Vacpac the lamb and immerse in the water bath.
5. Heat a heavy skillet to medium heat and dry roast the pinenuts with a pinch of sea salt until they begin to caramelise. Set aside to cool
6. Roughly chop the cranberries and set aside

Finishing Steps

1. Remove the lamb from the bag and pay dry with paper towels. Heat a heavy skillet to medium high heat. Drizzle the lamb with olive oil and rub all over. Brown the meat on both sides to caramelise (approx 1 -2min each side) and remove to rest. Cover with a tinfoil tent to keep warm
2. Add the red onion to the pan and reduce the heat to medium and sautée for 4 min or until translucent.
3. Heat the stock in a covered saucepan until boiling and turn off the heat. Add the couscous and a teaspoon of olive oil and mix quickly to even out the mixture Replace the lid and set aside off the heat to cook for 2 minutes
4. Add a tablespoon of butter to the couscous and break it up with a fork. Fold in the pine nuts and cranberries.
5. Add the couscous mixture to the pan with the onion and mix through. Season with salt and freshly ground black pepper to taste
6. Transfer the couscous to a serving bowl and fold in the chives
7. Slice the lamb across the grain into thin slices about 5mm think and layer on top of the couscous to serve. Pour the pan jus left in the resting tray onto the meat and serve