Spiced Lamb Rump with Peppered Rosemary Oil

Preparation info
  • Serves


    as an entrée
    • Difficulty


    • 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.


Peppered rosemary oil

  • 3 sprigs rosemary
  • ½ teaspoon black peppercorns
  • 40


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