Slow Cooked Lamb Rump with Kipfler Potatoes and Macadamia Puree

1.

Pre-heat a large pot of water to 63C. Trim any excess sinew off the lamb. Sprinkle with salt and place into individual vacpak bags olive oil, then seal (see sous-vide masterclass). Place bag into the water, and cook for 3 hours. Pre-heat the oven to 180C. Remove from pot and take lamb out of bags. In a frying pan, sear the lamb, fat side down. Place in oven for a further 4 minutes. Remove and rest in a warm place, ready to serve.

1.

Cut the potatoes into 1cm thick pieces cross ways. Warm the butter and half the olive oil in a small saucepan. Add potatoes and cook at a medium heat for 15 minutes. Season with salt and pepper. Remove the petals from the zucchini flowers and set aside. Cut the remaining zucchini into quarters, cross ways. In a small saucepan sauté the zucchini with the remaining olive oil, then season with salt and pepper. Keep both zucchini and potatoes in a warm place ready for serving.

1.

In a medium saucepan, cook the macadamias in the milk on a low heat for 20 minutes. Transfer to an upright blender, and add remaining ingredients. Blend until a smooth puree has formed, then pass through a fine sieve. Season with salt. Set aside in a warm place ready to serve.

1.

Spread the macadamia puree across the plate. Slice the lamb rump into 4 pieces and place around the plate scattering zucchini and kipfler potaoes in between. Garnish with zucchini flowers and parmesan crumbs. Finish with a drizzle of lamb jus.