
Devices & Accessories
Lamb Rump with Pommes Anna and Aubergine Purée
Prep. 40 min
Total 2 h
4 portions
Ingredients
-
lamb rump steaks (approx. 250 g each, see tip)2
-
fine sea salt plus 2 pinches and extra to taste1 tsp
-
ground black pepper plus extra to taste½ tsp
-
aubergines (approx. 2 large), quartered or cut in pieces that fit through feeder600 g
-
floury potatoes (e.g. King Edward, Maris Piper), peeled, cut into pieces that fit through feeder800 g
-
extra virgin olive oil2 Tbsp
-
cumin seeds½ tsp
-
unsalted butter diced, plus extra for greasing75 g
-
dried herbes de Provence homemade (see tip)2 tsp
-
water1600 g
-
vinegar (see tip)1 tsp
-
xanthan gum (optional) (see tip)⅛ tsp
Nutrition per 1 portion
Calories
776.6 kcal /
3249.3 kJ
Protein
26.2 g
Fat
55.8 g
Carbohydrates
44.5 g
Fibre
9.2 g
Saturated Fat
25.5 g
Sodium
759 mg
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70 Recipes
UK and Ireland
UK and Ireland
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