Sous vide lamb rump with cauliflower couscous and chocolate jelly
by Richard Davies
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Ingredients
Fresh Meat
4 lamb rumps, 225g each
Salad & Fresh Herbs
4 sprigs of fresh thyme
4 sprigs of fresh rosemary
1 pinch of chives, chopped
Oils & Vinegars
extra virgin olive oil
rapeseed oil
60ml of white wine vinegar, good quality
Store Cupboard
80g of bitter chocolate, chopped, plus extra for grating
430g of chicken stock
salt
pepper
100g of golden raisins
Speciality Ingredients
3g of agar agar
Fruit & Vegetables
3 cauliflowers, washed and sliced
1/2 onion, finely sliced
1 garlic clove, finely sliced
2 baby globe artichokes, cooked
1 handful of sorrel
Dairy
75g of butter
300g of cream
Delicatessen
30g of pancetta, small dice
100ml of lamb jus, warm