Roasted
Lamb Sirloin with Lentils
Ingredients:
4 Lamb Sirloin Steaks or Chops (thick, about 7 oz. each)
3 - 4 tbls. Olive Oil
1 Fresh Thyme Sprig
3/4 cup Lentilles de Puy
1 medium Carrot
1/2 small head Celeriac
1 medium Leek
2 tbls. Fresh Parsley (coarsely chopped)
1/4 cup Classic Vinaigrette
Sea Salt and Freshly Ground Black Pepper
Gratin potatoes Ingredients:
1 lb. medium Potatoes (slightly waxy boiling)
1 1/4 cups Milk
1 1/4 cups Heavy Cream
1 Garlic Clove (sliced)
1 Fresh Thyme Sprig
1 Bay Leaf
3/4 cup grated Gruyere Cheese
Procedures:
1. Remove
the central bone from the chops. Trim off fat and neaten
to nice "rump" shapes. Place in a bowl or plastic
bag with half of the oil and the tips from the thyme sprig.
Set aside to marinate in the fridge.
2.
Cook the lentils in boiling salted water
for about 15 minutes. Drain and season.
3.
Cut the carrot, celeriac, and leek into
1/2-inch squares (we call this a brunoise). Heat the remaining
oil in a saucepan and saute the vegetables until lightly
browned, 5 - 7 minutes. Mix with the lentils and half
the parsley, then bind with 2 tablespoons of the vinaigrette.
Set aside.
4.
For the gratin potatoes, preheat the oven
to 400°. Peel the potatoes and slice thinly (use a
mandoline or the slicing blade of a food processor). Bring
the milk and cream to a boil with some sea salt, the garlic,
and herbs, and simmer for a couple of minutes. Add the
sliced potatoes and simmer for about 5 minutes until Just
tender. Drain in a colander set over a bowl to catch the
creamy milk.
5.
Mix the potatoes gently with two-thirds
of the cheese. Layer neatly into four medium ramekins
or cocotte dishes, seasoning in between the layers. Spoon
a little of the saved creamy milk on top of each ramekin
and sprinkle with the last of the cheese. Place the ramekins
on a baking sheet and bake for 8-10 minutes until the
cheese Just turns a golden brown.
6.
Meanwhile, heat a heavy-based non-stick
frying pan until really hot. Remove the lamb steaks from
the bowl or plastic bag, wiping off any thyme tips, and
brown for 3 - 5 minutes on each side, seasoning lightly
as they cook. The lamb should be served lightly pink-
medium rare.
7.
Reheat the lentils and spoon into the
center of four plates. Place the lamb steaks on top (slice
them first, if you like). Deglaze the frying pan with
the last of the vinaigrette, stirring for a minute, then
spoon these juices over the lamb. Sprinkle with the remaining
parsley. Serve the gratin potatoes, still in their individual
dishes, on the same plate. Simple and delicious!
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