Lamb with herb crust and eggplant and potato mash

Ingredients for 2 servings:

• 2 lamb loin(s)
• 1 egg(s)
• 50 g Parmesan
• 1 tbsp breadcrumbs
• ½ bunch parsley
• 1 eggplant(s)
• 1 onion(s), red
• 500 g potatoes
• 40 g butter
• 40 ml cream
• 1 tbsp olive oil
• nutmeg
• cumin
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Rinse the lamb, pat dry, and season with cumin, pepper, and salt. Wash and trim the eggplant, then cut into smaller cubes. Peel and trim the onion, then cut into larger cubes. Peel and wash the potatoes, then quarter them. Wash the parsley, spin dry, and finely chop. Remove the rind from the Parmesan cheese and coarsely grate it. Heat olive oil in a pan, fry the eggplant and onion for about five minutes over medium heat. Season with salt, pepper, and cumin and keep warm. In a bowl, mix half of the cream, egg, Parmesan cheese, half of the butter, parsley, breadcrumbs, pepper, and salt into a mixture for the herb crust. Then spread the mixture over the top of the lamb loin and press firmly. Cook in a preheated oven at 200°C (fan oven) for about 30 minutes, until the crust is browned. Cook the potatoes in plenty of boiling salted water. Drain the potatoes, mash them, and mix them with 20g butter, 20ml cream, and one-third of the fried eggplant. Season with salt, pepper, and nutmeg. Arrange the mashed eggplant and the fried eggplant on plates, place a piece of lamb on top, sprinkle with parsley, and serve immediately.