Servings: Persons
Lamb rump sous vide, stuffed baked potatoes, and onion marmalade
Ingredients
- 1 pcs. Lamb Lump Aged for 60 days
- Salt and Pepper
- 2 pcs. Baked Potato large
- 50 gram Bacon
- 1 pcs. Onion
- 2 cloves Garlic
- 2 pcs. Egg Yolk equivalent to 1 cup pasteurized egg yolks
- 8 gram Parsley chopped
- 50 gram Grated cheese
- Salt and Pepper
- 3 pcs. Red Onion
- 28 gram Oil
- 50 gram Apple Cider Vinegar
- 32 gram Balsamic Vinegar
- 25 gram Sugar
- 9 gram Fresh thyme
- 1 gram Mustard Dijon mustard
- 21 gram Honey
- Salt and Pepper
Instructions
Lamb Rump:
- Lamb rump usually needs to be cooked for many hours in sous vide, but this recipe is a bit different. Here the meat is cut from the leg of a good Danish lamb and aged for 60 days. This results in incredibly tender and flavorful meat, so in this recipe we suffice with giving it 2 1/2 hours.
- Start by trimming the meat and seasoning it with salt and pepper.
- Place it in a vacuum bag and cook it in sous vide/water bath for 2.5 hours at 56 degrees Celsius (133 degrees Fahrenheit).
- Remove the meat from the vacuum bag and pat it dry with a towel.
- Use a blowtorch to sear the surface for a beautiful crust.
Stuffed Baked Potatoes:
- Cut a cross in the top of each potato. Wrap them in foil and bake for 2 hours in the oven at 200 degrees Celsius (392 degrees Fahrenheit). They need to be completely tender and soft.
- Dice onions, garlic, and bacon. Fry them in a pan until everything is crispy.
- Remove the potatoes from the oven and unwrap from the foil. Let them cool slightly.
- Scoop out the insides of the potatoes with a spoon and place in a bowl. Mash it lightly and mix with the bacon mixture, egg yolks, and chopped parsley. Season to taste with salt and pepper.
- Return the filling to the hollowed potatoes and sprinkle with grated cheese.
- Bake the potatoes for 10-15 minutes at 200 degrees Celsius (392 degrees Fahrenheit) on convection.
Onion Marmalade:
- Slice the onions thinly.
- Heat the oil in a pot and sauté the onions for a couple of minutes—they should not brown, just soften.
- Add vinegar, balsamic, and sugar and reduce the heat.
- Let the onions simmer on low heat for about 20 minutes.
- Add honey, mustard, thyme, and salt. Let everything simmer until the onions are soft and the liquid has fully reduced.
- Season to taste with salt and pepper. If the marmalade needs to be sweeter, add a bit more sugar, or if it needs more acidity, add a bit more apple cider vinegar.
- Transfer the onion marmalade to clean, sterilized jars.
- This recipe yields a large portion of onion marmalade. What is left can be stored in the refrigerator for about 14 days.
Serving
- Slice the meat thinly and sprinkle with good flaky salt and freshly ground pepper.
- Serve with a baked potato and a spoonful of onion marmalade.
