Lamb’s rump with carrot
Lamb’s rump and carrot, typical spring. By serving the lamb’s rump with these beautiful vegetables, the dish is immediately complete. Sous vide is clearly the best way to cook lamb rump. A short grilling afterwards really finishes the dish.
Ingredients
- 4 lamb's rump
- Olive oil
- 16 carrots
- 60 gr butter
- 40 gr honey
Preparation
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Set the Souvy Cooker to 62 °C.
Take a pan or sous vide container and fill it with hot water. Set the sous vide device to 62 °C. Put the lamb drum pieces together with olive oil in Souvy’s sous vide bags. Place the sous vide bag in the water bath and set the timer for 45 minutes.
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Bake 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’s crump on high heat with a little oil. Finally, add a knob of butter. Season with salt and pepper after frying.
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Glazed carrot
Set the sous-vide machine for the glazed carrot to 85 °C and let the water heat up. Put the whole carrot together with the butter, salt and honey in Souvy’s sous vide bags. Place the sous vide bag in the water bath and set the timer for 60 minutes.
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Serving
When the timer goes off, take the carrots out of the bag and serve them immediately. Enjoy it, and serve it for example with some fresh parsley, mashed potatoes, peas and gravy.
