Roast Lamb with Herb Butter, Black Lentils and Tomato Chutney

Choice meat and the different fresh herbs make it a real Mediterranean treat

A recipe for a culinary treat for special occasions: roasted filet of lamb on sour black lentils with fresh, spicy herb butter and fruity tomato chutney. Choice meat and herbs make it a real treat.

120 minutes to prepare, 2 hours to cool the butter down

For 10 people

INGREDIENTS (10 portions)

For the Lamb
1.2 kg lamb filet
sea salt
sprigs of thyme
1 garlic clove
3 spring onions

For the Herb Butter
300 g Oldenburger Butter, unsalted, at room temperature
a bunch of mixed herbs (thyme, tarragon, lovage, dill, basil, chives, lemon balm)
1 lemon 
1 tbsp mustard
sea salt 
black pepper

For the Tomato Chutney
10 tomatoes
5 onions
2 garlic cloves
0.5 tbsp ras el hanout spice
100 g brown sugar
5 tbsp olive oil

For the Lentils
500 g black lentils
2 carrots
2 red onions
2 sticks of celery
8 tbsp vinegar
3 bay leaves
2 l vegetable stock
black pepper


The smell and taste of the fresh herbs in this dish will blow your mind – the Mediterranean aroma of thyme, rosemary and garlic is just delicious.

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.


01. Flavoured Butter freezes beautifully, keeping well for up to 6 months when wrapped tightly in plastic wrap. For the freshest flavour and to reduce the chance of freezer burn, you can also place it in a silicone freezer bag.

02. The cooking time of the meat depends on its size. If the piece is small, it needs less time in the oven.

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