Sous Vide Lamb rump steaks | Recipe by

Lamb Rump Steaks cooked Sous Vide

Lamb Rump Steaks cooked Sous Vide Lamb
  • COOK TIME: 1 hour
  • PREP TIME: 1 hour
  • SERVES: 4


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


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


  1. 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
  2. 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
  3. 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
  4. Meanwhile, use salt and pepper to season the steaks before placing in vacuum pack pouches and sealing with a vacuum packer
  5. 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
  6. Whilst the steaks are cooking you can prepare the cabbage. Firstly, remove and discard the stalk and outer leaves
  7. 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
  8. 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
  9. 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
  10. 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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