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; &frac18; tsp xanthan gum

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Difficulty advanced

Preparation time 40 min

Total time 2h

Serving size 4 portions

Ingredients

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

Nutrition: per 1 portion
Calories: 3249.3 kJ / 776.6 kcal
Protein: 26.2 g
Carbohydrates: 44.5 g
Fat: 55.8 g
Saturated Fat: 25.5 g
Fibre: 9.2 g
Sodium: 759 mg