Sous-Vide Lamb Rump With Harissa Baba Ganoush, Cumin Carrots And Minted Hazelnut Salsa
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Serves 8
Ingredients
Lamb Rump:
6 Portions lamb rumps (vacuum packed with olive oil, butter and thyme)
Harissa Baba Ganoush:
60 ml Extra virgin olive oil
30 ml Harissa paste, plus 7.5ml extra
Sea salf flakes and freshly ground black pepper
2 Large aubergines, halved lengthways, flesh scored
1-2 garlic cloves, depending on taste, wrapped in foil
60 ml tahini
5 ml ground cumin
30 ml lemon juice
A handful of flat-leaf parsley, roughly chopped
Sesame seeds and salad onion to finish
Cumin Carrot and Hazelnut Salsa:
500g carrots, halved
Olive oil, for roasting
5 ml cumin seeds
Salt and freshly ground black pepper
10 ml honey
Minted Hazelnut Dressing:
30ml extra virgin olive oil
20 ml lemon juice
Zest of 1 lemon
Sea salt flakes and freshly ground black pepper
25 g hazelnuts, toasted and roughly chopped
A handful of mint leaves, choppede vanilla extract
Method
Lamb Rumps:
Put the vacuum packed lamb portion into a pot of water at a temperature of 72 degrees Celsius.Slow cook for 40 minutes.
Unwrap each portion and fry in a griddle pan or on a fire until nicely charred on the outside. Set aside to rest. It will be medium-rare.
Harissa Baba Ganoush:
Preheat the oven to 200 degrees Celsius. In a small bowl, whisk together 30ml olive oil, 30 ml harissa paste, a generous pinch of sea salt flakes and a good grinding of black pepper.
Arrange the aubergines on a baking sheet, cut side facing up. Coat the scored side of the aubergines with the harissa paste, working it deep into the cuts. Add the wrapped garlic to the pan.
Roast for 1 hour until charred and completely soft. Turn the aubergines over and roast for an additional 20 minutes. Remove the garlic after 35 minutes.
When cool enough to handle, scoop the aubergine flesh into a food processor, discarding the skins. Push the garlic pulp out of the skins and add to the aubergines, along with the tahini, cumin, lemon juice, remaining olive oil and 7,5 ml harissa paste. Blitz until smooth. Scrape into a bowl and scatter with chopped parsley and sesame seeds.
Cumin Carrots and Hazelnut Salsa:
Lay the carrots in a roasting tin and drizzle with oil.
Scatter the cumin seeds over and season with salt and pepper.
Roast for about 35 minutes. Drizzle with honey and roast for a further 5 minutes.
Minted Hazelnut Dressing:
Whisk the olive oil, lemon juice and zest together
Season well, then stir in the hazelnuts and mint.
Recipe by Tasha Van Der Watt - Soete Ninas
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