Sous Vide Lamb Rump Recipe with Gnocchi

This juicy sous vide lamb rump recipe is paired with crunchy deep-fried gnocchi and a rich lamb jus, full of perfectly matched textures and flavours. Don't forget to begin this recipe several days in advance, giving the sauerkraut enough time to ferment.

Ingredients

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Sous vide lamb rump

2 lamb rumps, trimmed of any fat
2 garlic cloves, sliced
1 sprig of thyme
salt
pepper

Sauerkraut

1 white cabbage
2 onions
1 tsp caraway seeds
1 tbsp of chicken bouillon
500g of bacon, diced
500ml of water

Lamb jus

1kg lamb bones
1 carrot, chopped
1 onion, chopped
100g of button mushrooms, sliced
250ml of veal stock
250ml of chicken stock
1 sprig of rosemary
2 garlic cloves
olive oil
6 black olives, diced
1/2 red pepper, diced

Gnocchi

250g of floury potatoes
50g of pasta flour
2 eggs
flour
Panko breadcrumbs
oil, for deep frying

To serve

1 handful of fine beans
1 handful of pea shoots
shiso leaves

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Chamber sealer
Water bath
Deep-fryer
Vacuum bags

Begin by preparing the sauerkraut. Thinly slice the cabbage and the onion and add to a large pan with the bouillon, water, caraway seeds and bacon. Simmer over a low heat for 2 hours and leave to cool, then transfer to a vacuum bag and seal. Keep in the fridge for at least 4 days before using

1 white cabbage
2 onions
1 tbsp of chicken bouillon
500ml of water
1 tsp caraway seeds
500g of bacon, diced

Preheat the oven to 180°C/gas mark 4

For the lamb jus chop the lamb bones and roast in the oven until golden brown. Fry the vegetables in a large saucepan with a little oil until caramelised, then add the garlic, rosemary and lamb bones. Cover with the stocks and simmer for one hour on a medium heat

1kg lamb bones
olive oil
1 carrot, chopped
1 onion, chopped
100g of button mushrooms, sliced
2 garlic cloves
1 sprig of rosemary
250ml of veal stock
250ml of chicken stock

Strain the stock through a fine sieve into a clean pan and reduce until it reaches a sauce-like consistency. Remove from the heat and set aside until required

Preheat a water bath to 62°C

Season the lamb rumps and place into vacuum bags along with the garlic and thyme. Seal and cook for 45 minutes

2 lamb rumps, trimmed of any fat
2 garlic cloves, sliced
1 sprig of thyme
salt
pepper

Preheat the oven to 180°C/gas mark 4

Bake the potatoes for around 40 minutes until completely soft, then remove from the oven and slice in half. Pass each potato through a fine drum sieve onto the work surface, bringing all the strained potato together into a rectangle

250g of floury potatoes

Separate one of the eggs and discard the white, adding the yolk to the potato along with the pasta flour. Gently fold the potato over on itself until the flour and egg are fully incorporated, taking care not to over-mix or the gnocchi will become rubbery

1 egg
50g of pasta flour

Roll the gnocchi mix into a sausage shape and cut into small pieces, then roll these pieces into balls and place on a tray

Put a large, shallow pan of water on the heat and bring to a simmer. Whisk the water to create a whirlpool and carefully add the gnocchi. Cook for a few minutes until the gnocchi begin to float, then immediately remove from the pan and plunge into iced water to stop the cooking process

Drain the gnocchi and dry on a kitchen cloth. Line up three separate dishes of flour, the remaining egg and the panko breadcrumbs, then dredge the gnocchi through each dish in that order

flour
1 egg
Panko breadcrumbs

Preheat a deep-fryer to 180°C

oil, for deep frying

Remove the lamb from the bags, pat dry and sear in a hot pan with a dash of oil until nicely golden brown on the outside. Set aside to rest

Fry the gnocchi for 2 minutes, or until golden brown. Leave to drain a little on kitchen paper

Meanwhile, gently reheat the lamb sauce and stir through the red pepper and chopped olives. In a separate pan, blanch the fine beans in boiling salted water for 1 minute and drain

6 black olives, diced
1/2 red pepper, diced
1 handful of fine beans

To serve, place a generous portion of sauerkraut in the centre of each plate. Thinly slice the lamb and arrange it on top of the sauerkraut, scattering over the fine beans and gnocchi. Gently spoon over the lamb sauce and garnish with pea shoots and shiso leaves

1 handful of pea shoots
shiso leaves

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Mark Jordan

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

Sous vide lamb rump, potato gnocchi, fine beans and black olives

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