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Sous-vide garlic and rosemary lamb with pesto roasted vegetables & couscous

Our sous-vide lamb rump is tender and packed with flavour after being infused with butter, rosemary and garlic by our expert Somerset chefs. Slow-cooked with natural ingredients and ready for you to prepare at home, we like to coat the lamb rump in the juices from the packaging before cooking, then drizzle the warm juices over the couscous for an extra hit of flavour.

Time

1 hour 30 mins

Serves

2

Difficulty

Easy

Ingredients

• Field & Flower sous-vide Lamb Rump
• 300g couscous
• 1/2 vegetable stock cube
• Handful of chopped coriander or mint
• 1/2 a pomegranate, seeds removed
• 1 butternut squash, seeds removed and cut into chunks
• 4 white potatoes, quartered
• 1 red onion, quartered
• 1 white onion, quartered
• 1 red pepper, cut into chunks
• 4 garlic cloves left in their skin, squashed slightly using a knife
• 2 tbsp olive oil for cooking
• Seasoning to taste
• 2 tsp basil pesto

Instructions

1. Preheat the oven to 180C.

2. Place the chopped vegetables into a large roasting tray and drizzle with 2 tbsp olive oil. Season to taste with salt and pepper, then mix well to coat everything.

3. Roast the vegetables in the oven for 40-60 minutes, or until cooked through and golden. Stir occasionally to prevent sticking.

4. Meanwhile, cook the sous-vide lamb rump according to packet instructions to coincide with the vegetables.

5. To make the couscous, prepare according to packet instructions using ½ a stock cube in the water. Once fluffy, stir through the fresh coriander or mint, the leftover juices from the cooked lamb and a knob of fresh butter to melt.

6. Serve the couscous together with the lamb rump, pomegranate seeds and roasted vegetables, coating the vegetables in 1 tsp of pesto (or serving on the side).