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

  • 2 garlic cloves, sliced
  • 1 white cabbage
  • 2 onions
  • 1 carrot, chopped
  • 1 onion, chopped
  • 100g of button mushrooms, sliced
  • 2 garlic cloves
  • 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 (1)

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