CHEF ADAM’S WELSH LAMB FILLET, BRAISED PUY LENTILS + ESTATE KALE

lentils.jpg

SERVES 2


400g puy lentils (soaked for 12 hours)
1 large carrot
1 medium onion
1 celery stick
cold press rapeseed oil
2 bay leaves
1 sprig of thyme, leaves picked


1 clove garlic (minced)
750ml veal stock or brown chicken stock
2 x 200g lamb neck fillets
salt and pepper
4 slices Parma ham (ask our deli team)
200g kale
water

1. Let’s get those lentils done first: dice up the carrot, onion and celery as small as possible. Try getting it as small as the lentil, so with every forkful you get a taste of it all.

2. Fry off the diced vegetables in a dash of cold press rapeseed oil until soft. Add the puy lentils, bay leaves, thyme leaves and garlic, and give it a good stir so that the lentils don’t stick together. Finally add the stock and simmer until lentils are tender.

3. Lamb prep next whilst our lentils are cooking: in a hot pan with a splash of cold press rapeseed oil, sear all sides of your fillets. Season at this point, remove and leave to rest. Don’t wash the pan, we will use it later.

4. Once rested, wrap each fillet in 2 pieces of Parma ham. This will add a lovely saltiness to your fillets.

5. Place fillets onto a non-stick tray (I use the stalks from the kale to put the lamb on: the stalks stop the meat from sticking to the tray, and they take on a lovely flavour). Cook for 12 minutes at 180 ̊C electric/gas mark 5. Thisshould cook them perfectly medium, another 5 minutes if you don’t like pink. Leave to rest while we cook the kale.

6. Now for the kale. Strip off the leaves from the stem and add them to the same pan that we used to seal off our fillets. Turn the heat back up. We are going to quickly sauté the kale until tender, adding a small knob of butter and some seasoning to finish.

7. Let’s plate. Take a nice big ladle of lentils and dish out into the middle of a plate. Slice the lamb into 5 pieces and place on top. Add the kale, grab a glass of red and enjoy.