Main courses · Meat & poultry

Lamb Rump with Pommes Anna and Aubergine Purée

★ 5.01 ratings

Inspired by the pairing of lamb and cumin, this dish is a combination of Middle Eastern flavours and classic French technique. Sous-vide cooking ensures this lamb rump is stress-free and beautifully cooked every time.

TM6TM7

Details

Difficulty: Advanced
Prep: 40 min
Active: 40 min
Cook: 120 min
Total: 120 min
Yield: 4 portions

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Category: Main courses Meat & poultry
Time: Over 1 hour
Nutrition: High protein High fibre
Difficulty: Hard

Ingredients

Metric US

lamb rump steaks: 2
fine sea salt: 1 tsp
ground black pepper: 0.5 tsp
aubergines: 1.3 lb
floury potatoes: 1.8 lb
extra virgin olive oil: 2 tbsp
cumin seeds: 0.5 tsp
unsalted butter: 2.6 oz
dried herbes de Provence: 2 tsp
water: 3.5 lb
vinegar: 1 tsp

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein: 26.2 g
Energy: 3,249.3 kJ
Calories: 776.6 kcal
Fat: 55.8 g
Fibre: 9.2 g
Carbohydrates: 44.5 g

Cookidoo® details

Categories: Main dishes - meat and poultry
Dish types: Meat
Meal types: Main Course
Health: High Protein, High Fiber
Equipment: aluminium foil, baking paper, baking tray, blade cover, hob, large bowl, non-stick frying pan, oven, skewer, springform tin (ø 20 cm), thermomix cutter, tongs, vacuum sealer, vacuum sealer bags
Collections: 5 Ingredients

Cooking instructions are available on the original Cookidoo® page.

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