Sous Vide Lamb rump steaks | Recipe by sousvidetools.com

Lamb Rump Steaks cooked Sous Vide

COOK TIME: 1 hour
PREP TIME: 1 hour
DIFFICULTY: Easy
SERVES: 4

Ingredients

Lamb Steaks

4 (8 ounce/227 g) lamb rump steaks
salt and pepper, to taste
2 tablespoons (30 ml) red currant jelly

Fondant Potatoes

8 Maris Piper potatoes
10 tablespoons (150 g) butter
1 can (14 ounce/400ml) chicken stock
3 cloves garlic, peeled
1 sprig fresh thyme

Creamed Cabbage

1 head Savoy cabbage
2 leeks
7 ounces (200 g) smoked pancetta or smoked back bacon
10 ounces (300 ml) double cream
8 ounces (250 ml) chicken stock
3 tablespoons (45 ml) oil
2 tablespoons (25 g) butter
1 teaspoon (5 ml) whole grain mustard

Equipment

Method

Delicious lamb rump steaks cooked sous vide and served with fondant potatoes and creamed savoy cabbage

Method

Fill and preheat your sous vide machine to 57°C. This temperature will cook your steaks medium rare. If you prefer your steaks rare or well-done, adjust the temperature accordingly
Now begin by preparing your fondant potatoes by preheating your conventional oven to 200°C. Peel the potatoes then chop into equal shapes of your choice. To achieve a uniform appearance, use a potato cutter
Use an oven proof pan to heat the butter on the hob until it begins to foam. Tip in the potatoes and fry until golden brown on all sided (be sure to turn them frequently). Next, add the thyme, garlic and chicken stock before transferring the dish to the preheated oven. Cook for 45 minutes or until tender. Check the pan regularly throughout cooking and add additional stock if it begins to look dry
Meanwhile, use salt and pepper to season the steaks before placing in vacuum pack pouches and sealing with a vacuum packer
Plunge the pouches into the water bath and cook for 45 minutes – 1 hour. Once cooked, take the lamb out of the pouches and pat dry
Whilst the steaks are cooking you can prepare the cabbage. Firstly, remove and discard the stalk and outer leaves
Over a medium heat, fry the oil and pancetta until crispy and caramelised. Add the butter and allow to foam before adding both the cabbage and leeks. Season generously with salt and pepper then cook for a further 3-4 minutes or until the cabbage and leeks begin to soften
Pour the chicken stock into the pan and cook for a further 5 minutes, ensuring the vegetables are tender. Finally, add the cream and mustard and allow the liquid to slightly reduce by cooking for an additional 5 minutes. Keep warm until ready to serve
Take the sous vide steaks and quickly brown on both sides using a skillet or pan that has been allowed to heat until smoking. Once browned, transfer to a plate. Reduce the heat of the pan to low then use it to melt the redcurrant jelly. Use a brush to glaze the steaks with the jelly
Assemble the dish by placing portions of the cabbage into the centre of each plate. Add slices of the steak on top then arrange the potatoes on the side.

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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