Categories: April

Ingredients

• 4 chumps of lamb on the bone, about 200g each, or lamb leg steaks
• 4 tbsp olive oil, plus extra for drizzling
• leaves from 1 fresh thyme sprig
• 150g Puy lentils
• 1 medium carrot, diced
• 1/2 small celeriac, cut into small dice
• 1 medium leek, cut into small dice and washed
• 2 tbsp chopped fresh parsley
• vinaigrette (2 tbsp each extra-virgin olive oil and groundnut oil with 1/2 tbsp each lemon juice, sherry vinegar and white wine vinegar, and season to taste)

Directions

1. Remove the central bone from the chumps. Trim off the fat and neaten to resemble rump steaks. Place in a bowl with half the oil and the thyme leaves. Leave to marinate in the fridge while you prepare the lentils.

2. Cook the lentils in boiling salted water for about 15 minutes. Drain and season and cover to keep hot.

3. Meanwhile, heat the remaining oil in a saucepan. Add the vegetables, cover and cook for 5-7 minutes, until softened and lightly browned. Mix with the lentils and half the parsley, then toss with 2 tablespoons of the vinaigrette. Set aside, covered.

4. Heat a heavy-based non-stick frying pan until really hot. Remove the lamb from the bowl, wiping off any thyme leaves, and brown for 3-5 minutes each side, seasoning lightly as they cook. The lamb should be served lightly pink to medium-rare.

5. Spoon the warm lentils into the centre of 4 plates. Slice each lamb rump steak and place on top. Deglaze the pan with the last of the vinaigrette, stirring for a minute, then spoon these juices over the lamb. Sprinkle with the remaining parsley and drizzle the plate with extra olive oil.

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