Lamb Rump - Lambassador of Australian Lamb
Savor tender lamb rump sous-vide, paired with chestnut puree and pickled jicama. Perfect for special occasions or Asian-inspired feasts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lambassadors.com.
Ingredients
- 80g Salt
- 140g Sugar
- 180g Lemongrass
- 100g Ginger
- 5g Bay leaves
- 1000g Chestnut
- 200g Cashew
- 50g Chao
- 250g Onion
- 250g Rice vinegar
- 250g White wine vinegar
- 15g Coriander seeds
- 15gFennel seeds
- 10g Black pepper
- 5kg Pork trotter
- 3kg Carrot
- 3kg Onion
- 200g Garlic
- 3kg Chicken wing
- 750ml Red wine
- 250g Lap chong
- 120g Lamb rump
- 20g Jicama
- 50g Chinese broccoli
- 10g Coriander
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