Roast Lamb with Herb Butter, Black Lentils and Tomato Chutney

Source: https://www.oldenburger-professional.com/rcp_recipe/roast-lamb-with-herb-butter-black-lentils-and-tomato-chutney

Total time

120 Minutes

Difficulty

advanced

Ingredients

Portions

Quantity	Unit	Ingredient
		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		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
2000	ml	vegetable stock
		salt
		black pepper

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.

Tips from Chefs to Chefs

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.