Instructions
Preparation
Wash the herbs and pat dry. Preheat the oven at 180 °C. Peel the onions, garlic and carrots and dice finely. Wash the celery and dice finely. Wash the tomatoes and cut them into chunks. Grate the lemon and squeeze out the juice. Wash the spring onions and cut them into stripes.
The Herb Butter
Whisk the handwarm Oldenburger Butter in a mixer, add the fresh herbs, salt, pepper, mustard, lemon juice and zest and mix for a minimum of 15 minutes. Put the butter mixture in a piping bag and pipe butter twists on a tray with baking paper and place in the fridge to cool.
The Lamb
Heat oil in a pan and roast the lamb filet from all sides. Put the filets into the oven for approx. 8 minutes. Remove from the oven and let it rest.
The Lentils
Heat Oldenburger Butter in a pot and add the black lentils, celery and carrot cubes and saute them. Add vegetable stock, bay leaves, salt and freshly ground black pepper and let it simmer for approx. 30 minutes. Season with vinegar.
The Chutney
Heat olive oil in a pot and add the tomato chunks, red onions, garlic and sugar and let it simmer for approx. 30 minutes.
The Final Touch
Put the lamb back to the pan, add some Oldenburger Butter, thyme and a crushed garlic clove. Pour the melted butter over the meat and let it absorb all the aromas. Place the medium cooked lamb on the lentils and spread some spring onions over. Put two herb butter twists and the tomato chutney on the plate. Season with sea salt and serve.
