Spiced Lamb Rump with Peppered Rosemary Oil

Name: Spiced Lamb Rump with Peppered Rosemary Oil
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: Serves 4 as an entrée
Ingredients: 20 ml olive oil; sea salt flakes; 20 grams butter; 1 cinnamon stick; 2 x 250-gram lamb rumps; 2 teaspoons cumin seeds; 8 cardamom seeds; 1 tablespoon black peppercorns; 2 sprigs thyme; 100 grams Persian fetta; 1 star anise; salt, to taste; 2 large carrots; pinch of ground allspice; 1 teaspoon grated nutmeg; salt; ½ teaspoon black peppercorns; 1 tablespoon ground paprika; 40 ml olive oil; 2 teaspoons coriander seeds; ½ teaspoon ground cloves; 3 sprigs rosemary

Preparation info

Serves
4
as an entrée

Difficulty
Medium
Ready in
1 hr 10

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

This dish is best accompanied by generous slices of crusty bread and served as a meze-style share platter.

Ingredients

Peppered rosemary oil

3 sprigs rosemary
½ teaspoon black peppercorns
40

Main course
Sous vide
Gluten-free
Spicy

Method

Peppered rosemary oil

Toast the rosemary in a low oven until the leaves are brittle (about 20 minutes). Strip the leaves from the stem, and grind to coarse powder in a spice grinder or mortar and pestle with the peppercorns. In a pan, heat the oil to 40°C/105°F. Stir in the pepper and rosemary, then remove from heat and allow to infuse for 1 hour. Adjust se