Rump of New Seasons Lamb with Lentils

Serves 4 people

Method

1. Remove the bone from the Chumps, trim off fat and neaten to nice rump shapes or ask your butcher to prepare it for you
2. Set aside in the fridge.
3. Cook Lentils in Boiling Salted Water for about 15 minutes, and drain.
4. Cut the Vegetables into 1cm squares.
5. Heat the oil in a saucepan and cook the Vegetables until lightly browned.
6. Mix the Lentils and half the Parsley, then bind with some of the Vinaigrette.
7. Set aside for the Gratin Potatoes
8. Preheat the overn to 200 oC, Gas mark 6.
9. Peel the Potatoes and slice thinly.
10. Bring the Milk and Cream to the boil in a pan, with some Salt, Garlic and Herbs and simmer for a couple of minutes.
11. Add the Sliced Potatoes and simmer for 5 minutes until just tender.
12. Drain in a sieve set over a bowl to catch the creamy milk.
13. Mix the Potatoes gently with 2/3 of the Cheese and layer neatly into four medium ramekins.
14. Spoon a little of the saved Cream Milk on the top and sprinkle with the last of the Cheese
15. Place the Ramekins on a baking sheet and bake for 8-10 minutes until the Cheese turns a golden brown.
16. Meanwhile, heat a frying pan until really hot, seal the Lamb Rumps for 3-4 minutes on each side, seasoning lightly as they cook.
17. The Lamb should be served slightly pink.
18. Reheat the Lentils and spoon into the centre of the four plates.
19. Slice the Lamb Rump and place them on top.
20. Spoon over the remaining Vinaigreatte over the Lamb and Sprinkle with Parsley
21. Serves the Gratin Potatoes in the Ramekins.

Ingredients

4 Chumps of Lamb, about 200g each

3-4 Tablespoons of Olive Oil

1 Sprig of Fresh Thyme

80g Puy Lentils

1 Medium Carrot

1 Medium Leek

2 Tablespoons of Flat Parsley

4 Tablespoons of Vinaigrette

Salt & Pepper to season

For the Gratin Potatoes

400g Potatoes (medium) such as Maris Piper

300ml Milk

300ml Double Cream

1 Clove of Garlic

1 Sprig of Fresh Thyme

75g Gruyere Cheese (Grated)