Lamb Rump with Rosemary & Pink Peppercorn Gravy Recipe
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Brand
Tender sous vide lamb rump served with a rich rosemary and pink peppercorn gravy, made with MAGGI® Classic Gluten Free Supreme Gravy Mix for a glossy, savoury finish.
Ingredients
- 10 portions (approximately 2.2 kg) lamb rump, sous vide
- 30 g butter or oil
- 180 g onion, finely diced
- 18 g fresh rosemary, chopped
- 12 g pink peppercorns in brine
- 150 mL white wine
- 1 L water
- 120 g MAGGI® Classic Gluten Free Supreme Gravy Mix
- 2 g black pepper
Preparation
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1
Reheat the lamb rump as per pack directions.
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2
In a saucepan, sweat the onion in the butter or oil. Add the rosemary and pink peppercorns and cook until softened.
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3
Deglaze with the white wine and reduce by two-thirds. Add half of the water and bring to the boil.
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4
In a bowl, whisk the remaining water with MAGGI® Classic Gluten Free Supreme Gravy Mix to form a smooth slurry. Pour into the boiling liquid, return to the boil and simmer for 1–2 minutes, stirring occasionally.
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5
Serve with the lamb rump.
Use green peppercorns or cracked black pepper in place of pink peppercorns if preferred. For a richer, more premium sauce, substitute MAGGI® Classic Gluten Free Supreme Gravy Mix with MAGGI® Demi-Glace Sauce Mix or MAGGI® Jus Lié Beef Flavoured Sauce Mix.
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