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Lamb Rump with Pommes Anna and Aubergine Purée
TM6

Lamb Rump with Pommes Anna and Aubergine Purée

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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

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