sous vide lamp rump, beetroot quinoa roast heirloom tomato and lemon dressing

sous vide lamb rump, beetroot quinoa, roast heirloom tomatos and lemon dressing.

• 2 lamp rump (hawkes bay)
• thyme
• 1 large beetroot
• ! cup quinoa 
• 1 large shallot
• mint
• 10 lemons
• sugar
• 1 large heirloom tomato
• jus

ok motherfuckers,

this is last nights dinner, kinda lucked out cause we changed the menu at work so i got to take home some left over lamp rump.

I'm gonna start with the lamp cause its takes 3 hours, tidy up the rump, scour it, salt and thyme and vac pac it. water bath 54.5 for 3 hours. boom.

now wrap your larger beet in tin foil with olive oil and thyme, roast at 200 degrees C till its tender, generally just over and hour.

to cook the quinoa shove it in a pot with some cold water and bring to the boil, then simmer till the grains pop open then strain it of and put aside. sweat off some shallots and add to the quinoa. 

now the cunt job. lemon dressing. take the skin and pith off the lemons and segment them into a pot squeezing the lemon juice from the remains in as well. use 9 lemons. then add sugar, can't say how much cause it depends... then reduce on a low heat till its delicious. (yu'll know)

when yr beets are done dice into 1cm cubes and stir into quinoa

add lemon juice and chopped mint, season then wait for yr lamb.

once the lambs about 5 mins away heat up a pan for the tomatos,

cut them in half and season with salt and sugar, biff em into pan with some olive oil. 

when the lambs done bring it out of the sous vide and sear it off so the fat goes crisp and delicious.

serve it up and pour some jus on.

peace.