Usually I am a substance over form kind of guy, but this time around I went for the look — without forgetting about flavor of course! The flavors in this dish are a classic combination: lamb, rosemary, eggplant, and potato. I decided to cut all ingredients into cubes of roughly equal size, and serve the dish as a mosaic. I don’t like wasting food so the cubes are not as perfect as they would be in a Michelin starred restaurant. This is a nice dish to impress your friends as the ‘wow factor’ is in the presentation and the preparation is otherwise pretty straightforward.
I used lamb loin fillet for the meat as it is the most tender party of the lamb. Pink eggplant as they are more tender than regular eggplant, but you could use regular eggplant as well. And a nice lamb demi-glace red wine sauce, created by reducing lamb stock. Rosemary is what brings it all together. I cooked the lamb sous-vide, but as the cubes are quite small you could simply brown them a bit longer and allow them to rest to be cooked to the core.
300 grams (.66) lamb fillet, cut into 14 cubes
1 eggplant, preferably pink, cut into 14 cubes
450 grams (1 lb) potatoes, cut into 14 cubes
2 Tbsp minced fresh rosemary
salt and freshly ground black pepper
3 Tbsp lamb demi glace, created by reducing lamb stock
80 ml (1/3 cup) red wine
Vacuum seal if cooking sous-vide for an hour at 50ºC/122ºF, or allow to marinate for an hour at room temperature.
Sprinkle them with salt and allow to stand for half an hour to draw out the juices.
Cook over medium heat until thick and syrupy. (Don’t forget to add the juices that will leak from the lamb while it is resting to the sauce as well. Never let any flavor go to waste!)
Check whether the potatoes and eggplant are nicely golden brown.
This is excellent with pinot noir. Use the same wine for the sauce for an even better match. That is not a waste of a good wine, and 1/3 cup is only half a glass anyway.
Two years ago I baked this wonderful Schwarzwälder Kirschtorte (Black Forest cake) from scratch. It is definitely worth the effort, and yet another post that features amarena cherries.