Sous vide lamb rump with cauliflower couscous and chocolate jelly

servings4
2 hours 15 minutes

Ingredients

Lamb rump

  • 4 lamb rumps, 225g each
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • extra virgin olive oil

Chocolate jelly

  • 80g of bitter chocolate, chopped, plus extra for grating
  • 230g of chicken stock
  • 3g of agar agar

Cauliflower purée

  • 1 cauliflower, washed and sliced
  • 1/2 onion, finely sliced
  • 1 garlic clove, finely sliced
  • 50g of butter
  • 200g of chicken stock
  • 300g of cream

Caramelised cauliflower

  • 1 cauliflower, washed
  • 25g of butter
  • salt
  • pepper

Cauliflower couscous

  • 1 cauliflower, washed
  • 100g of golden raisins
  • 30g of pancetta, small dice
  • 1 pinch of chives, chopped
  • rapeseed oil
  • salt

Vinaigrette

  • 60ml of white wine vinegar, good quality
  • 240ml of extra virgin olive oil
  • salt

Baby globe artichokes

  • 2 baby globe artichokes, cooked
  • extra virgin olive oil
  • salt

To serve

  • 100ml of lamb jus, warm
  • 1 handful of sorrel

Method

1
Begin by preparing the chocolate jelly. Heat the chicken stock in a small saucepan until it reaches a simmer, then add the chocolate and whisk to melt. Mix thoroughly and leave to cool
  • 230g of chicken stock
  • 80g of bitter chocolate, chopped, plus extra for grating
2
Gently whisk in the agar agar, bring to the boil, while stirring, then pour into a shallow tray. Allow to cool and place in the fridge to set while you prepare the other elements
  • 3g of agar agar
3
For the cauliflower purée, melt the butter in a heavy-based saucepan over a medium heat. Add the onion and garlic and cook until soft and golden brown. Add the sliced cauliflower, cook until golden and caramelised, then add the stock. Bring to a simmer and cook until the cauliflower is soft and tender
  • 50g of butter
  • 1/2 onion, finely sliced
  • 1 garlic clove, finely sliced
  • 1 cauliflower, washed and sliced
  • 200g of chicken stock
4
Continue to simmer until the stock reduces by half. Add the cream and reduce by half again, remove from the heat and transfer to a blender. Blitz until smooth, pass through a fine strainer and set aside until required
  • 300g of cream
5
Preheat a water bath to 58.5˚C
6
To prepare the lamb, trim off the fat and score the flesh (optional). Seal in either 1 large vac pac bag (making sure the lamb pieces are not overlapping) or 4 small bags, with extra virgin olive oil, thyme and rosemary. Cook in the water bath for 45 minutes
  • 4 lamb rumps, 225g each
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • extra virgin olive oil
7
Meanwhile, prepare the caramelised cauliflower. Cut the cauliflower into medium-sized florets and blanch in salted boiling water until tender, for approximately 2-3 minutes. Strain and cool in iced water
  • 1 cauliflower, washed
  • salt
8
Drain well and set aside. Add the butter to the frying pan and make a very light beurre noisette. Add the florets, caramelise until golden brown and season
  • 25g of butter
  • salt
  • pepper
9
To prepare the vinaigrette, simply whisk together the vinegar and oil, season to taste and store in a squeezy bottle until required
  • 60ml of white wine vinegar, good quality
  • 240ml of extra virgin olive oil
  • salt
10
For the cauliflower couscous, soak the golden raisins in boiling hot water for 20-30 minutes, strain and set aside. Dice the pancetta into 6mm chunks and finely grate the cauliflower
  • 100g of golden raisins
  • 30g of pancetta, small dice
  • 1 cauliflower, washed
11
Place a saucepan over a medium heat and add a small dash of oil. Once the oil is hot, add the pancetta and fry until caramelised. Then, add the grated cauliflower, season to taste and finish with a good pinch of chopped chives. Finally, add a dash of the vinaigrette to taste and the raisins
  • rapeseed oil
  • 1 pinch of chives
  • salt
12
Halve the artichokes, spoon out any remaining flesh and season with salt. Sauté in a hot pan with a little extra virgin olive oil until golden
  • extra virgin olive oil
  • salt
  • 2 baby globe artichokes, cooked
13
Once the lamb is ready, remove from the water bath and vac pac bag and dry off any excess moisture with kitchen paper. Seal in a hot pan with a small dash of rapeseed oil until golden brown on all sides, remove and place on a board ready to carve
14
To serve, slice each rump into 2 pieces and serve onto plates on top of the cauliflower couscous
15
To each plate, add a dollop of the purée, caramelised cauliflower florets, chocolate jelly cubes and some sorrel. Drizzle with the jus and serve immediately
  • 100ml of lamb jus
  • 1 handful of sorrel