4 rump of lamb, 200 grams each
3-4 tbsp olive oil
1 sprig of fresh thyme
150 g Puy lentils
1 radnaa carrots
1/2 small celery root
1 medium stalk of onion·leek
2 tbsp roughly chopped parsley Eleni
4 tbsp classic sauce vinaigrette
Sea salt and freshly ground black pepper
For potato gratins
400 g medium sized potatoes
300 ml of milk
300 ml cream with fat content of 48 %
1 euboic garlic, cut into petals
1 Bay leaf
75 g gruyère cheese, grate
Remove the rump from the Central bone. Trim the fat and cut away all the excess to give a neat shape. Place in a bowl or food bag with half of the olive oil and top with thyme sprigs. Put in the fridge to promarinovatsya.
Boil the lentils in boiling salted water for 15 minutes. Drain the water, season with salt and pepper.
Slice the carrot, celery and leek cubes of about 1 cm. Heat remaining olive oil in a saucepan and fry the vegetables until Golden brown for 5-7 minutes. Mix with the lentils and half the parsley, then season with 2 tablespoons of the sauce vinaigrette. Set aside.
To prepare potato gratin pre-heat the oven to 200 °(. Peel the potatoes and cut into thin slices (with a grater, mandolin or a blade for cutting slices in a food processor). Bring milk and cream to a boil, add some sea salt, garlic and herbs and cook for a few minutes on low heat. Add sliced potatoes and continue to cook for another 5 minutes, until the potatoes are soft STA no. Decant the liquid into a bowl – you still need it .
Gently mix the potatoes and two-thirds of the grated cheese. Layers put in 4 single serve baking dish or ramekins, each layer salt and pepper. With a spoon put a small amount of cream-milk mixture into each mold and sprinkle with remaining cheese. Put the dishes on a baking sheet and bake for 8-10 minutes until cheese becomes Golden brown.
Meanwhile rascality heavy non-stick pan. Remove the lamb from the refrigerator, remove the thyme and fry for 3-5 minutes on each side. The meat should remain pink, medium rare. Heat the lentils and place in the middle of each of 4 plates. On top, place meat (can be pre-cut) . Degenerate the pan in which it roasted, the remnants of the sauce vinaigrette, stir 1 minute, then pour over lamb this juice.
Sprinkle with the remaining parsley. On the same plate, put a portion in the form with gratin. Simple and very tasty!