Pan-fried lamb rump

Name: Pan-fried lamb rump
Ingredients: savory; lamb rump; Mashed potatoes; sugar snap peas; haricots verts; Salt; Broad beans

With potato mousseline, spring vegetables and savory.

Ingredients

savory

lamb rump

Mashed potatoes

sugar snap peas

haricots verts

Salt

Broad beans

Vacuum the lamb rump and cook for 1 hour at 59°C in a water bath. Then sear it in a pan and let the meat rest for at least 15 minutes. Meanwhile, prepare the spring vegetables.
Blanch broad beans, sugar snap peas, and haricots verts until just tender and quickly cool in ice water. Melt a little butter in a saucepan, add the vegetables, and glaze over low heat. Season with salt and savory.
Arrange mashed potatoes on the plate, place the vegetables on top. Slice the lamb rump and place on the spring vegetables.
Delicious with a spring onion jus.