Lamb rump and carrots, a typical spring dish. Serving the lamb rump with these beautiful vegetables instantly completes the dish. Sous vide is clearly the best way to cook lamb rump. A quick grilling afterward truly completes the dish.
| Author | Jorick |
| People | 4 |
| Temperature | 62 |
| Cooking time | 45 minutes |
| Prep time | 15 minutes |
Ingredients
- 4 lamb rumps
- Olive oil
- 16 carrots
- 60 g butter
- 40 g honey
Preparation
Set the sous vide device to 62 °C
Take a pot or sous vide container and fill it with warm water. Set the sous vide appliance to 62°C (140°F). Place the lamb rump pieces and olive oil in the Souvy sous vide bags. Place the sous vide bag in the water bath and set the timer for 45 minutes.
Bake until golden brown and crispy
When the timer goes off, remove the lamb rump from the bag and pat it dry with paper towels or a cloth. Then, cook the lamb rump over high heat in a little oil until golden brown. Finally, add a knob of butter. Season with salt and pepper after cooking.
Glazed carrot
Set the glazed carrot sous vide appliance to 85°C (185°F) and let the water heat up. Place the whole carrots, butter, salt, and honey in the Souvy sous vide bags. Place the sous vide bag in the water bath and set the timer for 60 minutes.
Serve
When the timer goes off, remove the carrots from the bag and serve immediately. Enjoy, perhaps with some fresh parsley, mashed potatoes, peas, and gravy.
Wondering how long your dish actually needs? With this sous vide e-book, you’ll always have the right answer at your fingertips.
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