Steam Combi Recipe: Sous Vide Lamb Rump stuffed with Quince Paste and Blue Cheese

Sous vide cooking is traditionally done by immersing vacuum sealed food into a stable temperature water bath. |
You can achieve a similar result with your steam oven, using steam instead of a waterbath.
The result is meat that is melt in your mouth tender and cooked perfectly.
The quince paste could be substituted with fig or any other sweet fruit paste.
These can often be found in your local supermarket.
If you dont have a vacuum sealer, you can achieve a similar result by putting the food in a heat proof  ziplock bag and immersing in water to remove air then sealing

METHOD

1. Make a slit in the side of each lamb rump to make a pocket and put a tablespoon of quince paste and a large teaspoon of blue cheese inside
2. Rub meat with olive oil and season with salt and pepper and crushed rosemary.
3. Seal each rump in a vacuum sealed bag .
4. Set steam oven to 55C full steam ( or sous vide if your oven has that setting)
5. Insert food when oven gets up to temperature and cook for 2 hours.
6. Remove from oven
7. Preheat a frying pan with a little oil and flash fry each side of each rump to brown it.
8. Slice and serve