David Higgs

Lamb rump, mebos, pumpkin fritters

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Preparation info

  • Serves

    8

    Main Course Portions

    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

I was fortunate enough to be invited to Taste of Sydney a few years ago by the SA Tourism folk. This was a dish I cooked there. It was also where I met Lennox Hastie from the Firedoor and ate a 426-day aged piece of meat. Mebos has such a unique flavour and is an ingredient that is not often used.

Ingredients

Lamb rump

  • 2 lamb rumps – about 1.4kg
  • 2 sprigs rosemary
  • ice bath – to chill

Method

Colour the rump on the grill or in a pan. Place the lamb into sous vide bags with the rosemary. Cook at 68°C for 90 minutes, then chill in an ice bath. To serve, reheat in the water bath for 30 minutes and finish on the grill with olive oil and sea