300 g lamb rump roast, with outer skin and fat
1 garlic clove, crushed
2 sprigs of thyme, finely chopped
1 tbsp olive oil
150 g fregola
300 ml chicken stock
5 g salt flakes
120 g peas, frozen or freshly podded
30 g butter
¼ cup flat leaf parsley, roughly chopped
¼ cup mint leaves, chopped
Lemon juice, to taste
Salt flakes and pepper, to taste
30 g pecorino or parmesan cheese, finely grated
Roasted lamb rump
- Rub the lamb in olive oil, garlic and thyme, and allow to come to room temperature for 30 minutes.
- Select Combi Mode:
- Stage 1: Grill + Preheat + Grill 3 + 0% moisture
- Stage 2: Grill 3 + 10 minutes + 0% moisture
- Stage 3: Fan Plus at 150°C + 20 minutes + 60% moisture
- Place grilling and roasting insert onto a universal tray, then place into the combi steam oven on shelf position 2 for the first stage to preheat.
- Place the lamb onto the preheated tray, and place back into the oven on shelf position 2.
- Allow the lamb to rest for 10 minutes before carving and serving.
- Leave oven door open to allow to cool before using the steam function.
Fregola and peas
- Place the fregola, chicken stock and salt flakes into an unperforated steam container. Steam at 100°C for 9 minutes. If using frozen peas, cover with warm water and sit for 5 minutes, strain.
- Add peas, butter and herbs to the cooked fregola and stir to combine and emulsify.
- Season to taste with salt flakes, pepper and lemon juice.
- Spoon the fregola and peas into a warm serving bowl, top with sliced lamb and grated cheese.
Hints and tips
- Fregola is a Sardinian pasta made from semolina. Israeli or giant couscous can be substituted.
- Lamb racks or rolled short loin would also be a great substitute to rump roast.
- If using lamb racks, cooking time may need to be reduced for stage 3, as the meat will be thinner.
- If you have a vacuum sealing drawer, you can sous-vide the lamb. Season the lamb and place in a large vacuum sealing bag. Vacuum on setting 3 and Seal on setting 3. Place into a perforated steam container and Steam at 65°C for 45 minutes. Once cooked, remove from the vacuum sealing bag, pat dry and then sear on all sides until golden brown in a hot frying pan, or gourmet oven dish.