Sous vide lamb rump with cauliflower couscous and chocolate jelly
Main. Difficulty: Medium. Serves 4. Time: 2 hours 15 minutes, plus setting time.
đł Cook: 2 min
Ingredients
| 4 | lamb rumps, 225g each |
| 4 | sprigs of fresh thyme |
| 4 | sprigs of fresh rosemary |
| â | extra virgin olive oil |
| 80 g | bitter chocolate, chopped, plus extra for grating |
| 230 g | chicken stock (for jelly) |
| 3 g | agar agar |
| 1 | cauliflower, washed and sliced (purée) |
| 1/2 | onion, finely sliced |
| 1 | garlic clove, finely sliced |
| 50 g | butter (purée) |
| 200 g | chicken stock (purée) |
| 300 g | cream |
| 1 | cauliflower, washed (caramelised) |
| 25 g | butter (caramelised cauliflower) |
| â | salt |
| â | pepper |
| 1 | cauliflower, washed (couscous) |
| 100 g | golden raisins |
| 30 g | pancetta, small dice |
| 1 | pinch of chives, chopped |
| â | rapeseed oil |
| 60 ml | white wine vinegar, good quality |
| 240 ml | extra virgin olive oil (vinaigrette) |
| 2 | baby globe artichokes, cooked |
| 100 ml | lamb jus, warm |
| 1 | handful of sorrel |
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat a water bath to 58.5°C.
- 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.
- 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.
- 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.
- To prepare the vinaigrette, simply whisk together the vinegar and oil, season to taste and store in a squeezy bottle until required.
- 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.
- 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.
- 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.
- 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.
- To serve, slice each rump into 2 pieces and serve onto plates on top of the cauliflower couscous.
- 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.