Lamb rump with carrot

Lamb rump and carrot, typical spring. Serving the lamb rump with these beautiful vegetables makes the dish complete. Sous vide is clearly the best way to cook lamb rump. Grilling it briefly afterwards really 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:

1. Set the sous vide device to 62 °C: Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 62 °C. Place the pieces of lamb rump together with olive oil in the Souvy sous vide bags. Place the sous vide bag in the water bath and set the timer to 45 minutes.
2. Fry until golden brown and crispy: When the timer goes off, remove the lamb rump from the bag and dry it with paper or a cloth. Then fry the lamb rump until golden brown on high heat with some oil. Finally, add a knob of butter. Season with salt and pepper after frying.
3. Glazed carrot: Set the sous vide device for the glazed carrot to 85 °C and let the water heat up. Place the whole carrot together with the 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.
4. Serving: When the timer goes off, remove the carrots from the bag and serve immediately. Enjoy, and serve with fresh parsley, mashed potatoes, peas and gravy.

You will need the following products to prepare this recipe:

[product=sous-vide-bak]
Choose your size [/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]

[product=potato press]
Make mashed potatoes with this recipe
[/product]