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

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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.

First published in 2015




Sous vide lamb rump


Lamb jus


To serve


  • 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
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
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
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
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 (1)
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
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

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

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