Sous vide lamb rump with cauliflower couscous and chocolate jelly
Item 1 of 1
- medium
- 4
- 2 hours 15 minutes
Richard Davies cooks lamb rump sous vide and serves it with some elegant accompaniments; including a sweep of cauliflower purée, cauliflower couscous with raisins, caramelised cauliflower florets and an unusual chocolate jelly. Lamb and chocolate may seem a strange combination, but the earthiness of the chocolate balances the muscular flavour of the meat perfectly.
First published in 2015
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Ingredients
Metric
Imperial
Lamb rump
- 4 lamb rumps, 225g each
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- extra virgin olive oil
Chocolate jelly
- 80g of bitter chocolate, chopped, plus extra for grating
- 230g of chicken stock
- 3g of agar agar
Cauliflower purée
- 1 cauliflower, washed and sliced
- 1/2 onion, finely sliced
- 1 garlic clove, finely sliced
- 50g of butter
- 200g of chicken stock
- 300g of cream
Caramelised cauliflower
- 1 cauliflower, washed
- 25g of butter
- salt
- pepper
Cauliflower couscous
- 1 cauliflower, washed
- 100g of golden raisins
- 30g of pancetta, small dice
- 1 pinch of chives, chopped
- rapeseed oil
- salt
Vinaigrette
- 60ml of white wine vinegar, good quality
- 240ml of extra virgin olive oil
- salt
Baby globe artichokes
- 2 baby globe artichokes, cooked
- extra virgin olive oil
- salt
SAVE RECIPE
Equipment
- Sous vide equipment
Method
1
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
- 230g of chicken stock
- 80g of bitter chocolate, chopped, plus extra for grating
2
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
- 3g of agar agar
3
For the cauliflower purée, 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
- 50g of butter
- 1/2 onion, finely sliced
- 1 garlic clove, finely sliced
- 1 cauliflower, washed and sliced
- 200g of chicken stock
4
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
- 300g of cream
5
Preheat a water bath to 58.5˚C
6
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
- 4 lamb rumps, 225g each
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- extra virgin olive oil
7
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
- 1 cauliflower, washed
- salt
9
To prepare the vinaigrette, simply whisk together the vinegar and oil, season to taste and store in a squeezy bottle until required
- 60ml of white wine vinegar, good quality
- 240ml of extra virgin olive oil
- salt
10
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
- 100g of golden raisins
- 30g of pancetta, small dice
- 1 cauliflower, washed
11
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
12
Halve the artichokes, spoon out any remaining flesh and season with salt. Sauté in a hot pan with a little extra virgin olive oil until golden
- extra virgin olive oil
- salt
- 2 baby globe artichokes, cooked
13
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
14
To serve, slice each rump into 2 pieces and serve onto plates on top of the cauliflower couscous
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