Lamb Sirloin

Serves 4


4 Lamb sirloins (or small leg roasted)
2 tbsp Dijon mustard
1 tbsp fresh rosemary (finely chopped)
Olive oil
2 cups de Puy lentils (rinsed)
2 cups chicken stock
1 carrot (small dice)
½ onion (small dice)
1 large cooked beet (small dice)
2 cups fresh morel mushrooms (washed)
½ cup chopped parsley
1 bunch watercress
Truffle oil


Cook lentils in chicken stock until just tender and strain (do not overcook).
Sweat carrots and onions in a little olive oil until cooked through, add morels and sweat. Add beets and lentils with a little chicken stock to reach a ragout consistency. Season to taste with salt, pepper and fresh parsley.

Marinate lamb with Dijon, rosemary and a touch of oil for 2 hours.

In a sauté pan on medium high heat, sear lamb until golden on one side. Turn over and place in oven. Cook to desired doneness. Let rest before slicing.

Toss watercress with some truffle oil and season with salt and pepper.

Lay out a spoonful of lentil ragout in the centre of the plate. Place sliced lamb on top and arrange watercress.

Complementary Wines: Bordeaux, Merlot, Petit Syrah, Shiraz

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