We have used our new Moroccan mint tea from Dilmah in this lamb recipe, for a twist on our favourite meal of roast lamb and mint sauce. The cous cous and pea puree make this dish extra special.
Moroccan crusted lamb rump
4 (8 ounce/227g) lamb rump steaks
salt and pepper, to taste
2 tbsps (30ml) redcurrant jelly
50g fresh white bread crumbs
2 sprigs of thyme
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.
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 1 hour.
Once cooked, take the lamb out of the pouches and pat dry.
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.
Mix all the ingredients for the crust in a bowl and mix well.
Mould onto the top of the lamb and grill quickly until coloured.
Cauliflower cous cous
1 head cauliflower, cored, broken into florets
1 tsp kosher salt
1 sprig rosemary
1 tsp lemon zest
2 tbsps extra virgin olive oil
80g sliced onion shallot
1 large red apple, cored and diced
60g golden raisins
Place cauliflower florets into a food processor. Pulse several times until the cauliflower coarse, resembling traditional couscous.
Cover the bottom of a large sauté pan with a thin layer of water.
Add salt, zest and an aromatic herb such as rosemary, if using.
Bring to a simmer, stir.
Add the ground cauliflower to the pot, spreading it out in an even layer.
Bring to a simmer, then reduce heat to the lowest possible simmer setting.
Cover the pan and steam for 5 minutes.
Heat olive oil in a medium sized non-stick sauté pan on medium heat.
Add the chopped nuts and cook until the nuts begin to brown slightly.
Add the celery and continue to cook until the celery is lightly softened, about 3 minutes.
Then add the green onions, raisins and diced apple to the pan, and stir to warm through.
Place cauliflower and nut apple mixture into a serving bowl and gently stir to combine.
Juices from the sous vide lamb rump
Pour the remaining cooking liquor through a chinois into a clean saucepan, allow to cool until tepid
Stir in the Essential Cuisine premier lamb jus and bring to the boil, whisking continuously, simmer for a few minutes.
Adjust the consistency by adding more liquid or reducing on a high heat.
500g frozen peas
Bring a large pan of salted water to the boil, blanch the peas for 3 minutes.
Add the peas to a blender along with a little water.
Blitz the peas, adding more liquid in small additions as needed.
Blend for no more than 2-3 minutes, until a thick, smooth puree has been achieved.
Tip the puree into a fine sieve and use the back of the ladle to push it through - this will give you a silky-smooth finish.
Taste and season with salt and a squeeze of fresh lemon juice.
Serve the cous cous in the centre of the plate, slice the rump into 2 pieces (try not to damage the crust) place on top of the cous cous, dot the puree, place the blanched asparagus and drizzle the lamb sauce.