Sous vide lamb rump, potato gnocchi, fine beans and black olives
by Mark Jordan
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Ingredients
Fresh Meat
2 lamb rumps, trimmed of any fat
1 tbsp of chicken bouillon
500g of bacon, diced
1kg lamb bones
Fruit & Vegetables
4 garlic cloves, sliced
1 white cabbage
3 onions
1 carrot, chopped
100g of button mushrooms, sliced
1/2 red pepper, diced
250g of floury potatoes
1 handful of fine beans
Salad & Fresh Herbs
1 sprig of thyme
1 handful of pea shoots
shiso leaves
Store Cupboard
salt
pepper
250ml of chicken stock
1 sprig of rosemary
50g of pasta flour
flour
Panko breadcrumbs
Spices & Dried Herbs
1 tsp caraway seeds
Beverages
500ml of water
Delicatessen
250ml of veal stock
6 black olives, diced
Oils & Vinegars
olive oil
oil, for deep frying
Dairy
2 eggs