Lamb rumps with mint almond pesto and baby greens salad

I recently discovered the joys of sous vide cooking and have been having some fun along the way as I’ve explored the many things you can cook with this technique. It does help to have a dedicated sous vide machine (I use the Anova Precision Cooker) however you can do it manually – it just requires a cooking thermometer and close watch on the water bath to maintain the constant water temp!

This lamb rump recipe has been made many a time already and is always a crowd favourite. It’s so simple to make and the textures and flavours are worth the time it takes for the lamb to do its thing.

The lamb can be paired with all manner of sides – I’ve done it with roast Mediterranean vegetables or a warm zucchini & lentil salad.  Today I looked to my vegetable garden for inspiration. Seeing the kale and spinach flourishing and finding many baby zucchinis lurking beneath the leaves I decided to go with a fresh baby greens salad. The mint for the pesto also came from the veggie patch.