PT2H15M
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.
Sous vide lamb rump with cauliflower couscous and chocolate jelly