Sous Vide Lamb Rump with Cauliflower Couscous - Great British Chefs

Ingredients

• 4 lamb rumps, 225g each
• 4 sprigs of fresh thyme
• 4 sprigs of fresh rosemary
• extra virgin olive oil
• 80g of bitter chocolate, chopped, plus extra for grating
• 230g of chicken stock
• 3g of agar agar
• 1 cauliflower, washed and sliced
• 1/2 onion, finely sliced
• 1 garlic clove, finely sliced
• 50g of butter
• 200g of chicken stock
• 300g of cream
• 1 cauliflower, washed
• 25g of butter
• salt
• pepper
• 100g of golden raisins
• 30g of pancetta, small dice
• 1 pinch of chives, chopped
• rapeseed oil
• 60ml of white wine vinegar, good quality
• 240ml of extra virgin olive oil
• 2 baby globe artichokes, cooked
• 100ml of lamb jus, warm
• 1 handful of sorrel