HANOS catering wholesale
Become a customer
Foodxperience

Lamb rump of Dutch Grass Lamb with asparagus and wild garlic vinaigrette

This dish is featured in the magazine 'Chef's Special' and is made by Laurens Snykers, Chef & owner of Restaurant Zoethout.

Laurens: "I have worked with lamb rump from Dutch grass-fed lamb. The meat has a subtle lamb flavor and needs little to make a beautiful dish. I like to cook it at a low temperature, which allows the fat to melt away nicely and gives you a perfectly tender, pink piece of lamb."

Ingredients

lamb rump
Asparagus
goat milk
500gOil
1Lime
150gWild garlic
Pepper and salt

Preparation

Step 1

  1. Cook the lamb rump sous-vide for 1 hour at 54°C.
  2. Then brown all over and let rest.
  3. Cook the asparagus for 4 to 6 minutes depending on thickness and briefly char.
  4. Make a herb oil with wild garlic and oil.
  5. Then make a vinaigrette with the wild garlic oil, goat's milk, and lime juice. Season with salt and pepper.
  6. Place the lamb rump on the plate, add the asparagus next to it, and dress with the vinaigrette of goat's milk and wild garlic oil.