See Also: Roast Best End of Lamb with Puy Lentils(recipes)
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Roast Best End of Lamb with Puy Lentils (recipes)






Serves 2



Preparation time

1-2 hours



Cooking time

1 to 2 hours

















Ingredients



290ml/½ pint lamb stock2 x potato rösti (use 250g/9oz potatoes)200g/7oz glazed baby onions100g/3½oz tomato concasse50g/2oz puy lentils, soaked overnight1 bouquet garni1 small onion, peeled and halved1 small carrot, peeled40g/1½oz stick butter50g/2oz savoy cabbage, cut into fine julienne stripsabout 8 small asparagus spears1 whole best end of lamb1 tsp each finely chervil, basil, chives and parsley, finely chopped1 tbsp olive oilsea salt and freshly ground black pepper



Method



1. Have the lamb stock, potato rösti, glazed baby onions and tomato concasse ready. Boil the lamb stock until reduced by two-thirds. Set aside.2. Drain the lentils, then place in a saucepan with the bouquet garni, onion and carrot. Cover with fresh water, bring to the boil, then turn down to a simmer and cook for about 15-20 minutes until just tender. Drain, remove the bouquet garni, onion and carrot then set aside.3. In a small pan, melt half the butter and sweat the cabbage for 2 minutes or until just wilted, stirring occasionally. Mix with the lentils and set aside.4. Blanch the asparagus in a little boiling water for 2 minutes, then drain, refresh in cold water, drain again and set aside.5. Preheat the oven to 200C/400F/Gas 6. Cut the meat from both sides of the best end of lamb and trim into neat fillets (we call these cannons). Mix together the herbs, setting aside about 2 tsp for the sauce. Roll the cannons in the remaining herbs, making sure they are evenly coated.6. Heat the oil in an ovenproof saute pan and fry the cannons quickly on all sides to seal, then cover the meat with a butter paper or some buttered greaseproof paper. Roast in the oven for 5-6 minutes or until the cannons are just pink in the centre. Remove and set aside without removing the paper.7. Reheat the potato rösti in the oven and the glazed baby onions in a pan (they won t need additional liquid). Return the lamb stock to the boil, add the reserved herbs, check seasoning and whisk in half the remaining butter.8. Using the last of the butter, reheat the lentils and cabbage in one pan and the asparagus in another. Place a 7.5cm/3in cutter in the centre of each warm plate and spoon in the lentil and cabbage mixture, patting down lightly. Remove the cutters and place a potato rösti on top of each mound.9. Cut the lamb into neat slices and place on the rösti. Arrange the glazed baby onions, tomato concasse and asparagus around the lentils and lamb. Bring the sauce back to the boil, nappe (coat) the lamb with about a spoonful of sauce and spoon the rest over the vegetables. Serve immediately.