Lamb Rump with Pommes Anna and Aubergine Purée

Name: Lamb Rump with Pommes Anna and Aubergine Purée
Prep time: 40 min
Cook time: 2 h
Total time: 2 h
Yield: 4 portions
Ingredients: 2 lamb rump steaks; 1 tsp fine sea salt; ½ tsp ground black pepper; 600 g aubergines; 800 g floury potatoes; 2 Tbsp extra virgin olive oil; ½ tsp cumin seeds; 75 g unsalted butter; 2 tsp dried herbes de Provence; 1600 g water; 1 tsp vinegar

5.0 1 rating

Przygotowanie 40 min

Czas całkowity 2 godz.

4 portions

Składniki

lamb rump steaks (approx. 250 g each, see tip)
2
fine sea salt plus 2 pinches and extra to taste
1 tsp
ground black pepper plus extra to taste
½ tsp
aubergines (approx. 2 large), quartered or cut in pieces that fit through feeder
600 g
floury potatoes (e.g. King Edward, Maris Piper), peeled, cut into pieces that fit through feeder
800 g
extra virgin olive oil
2 Tbsp
cumin seeds
½ tsp
unsalted butter diced, plus extra for greasing
75 g
dried herbes de Provence homemade (see tip)
2 tsp
water
1600 g
vinegar (see tip)
1 tsp
xanthan gum (opcjonalnie) (see tip)
⅛ tsp