Granny's Roasted Lamb Sirloin with Lentils
4 thick lamb sirloin steaks or chops, about 7 ounces each
3 to 4 tablespoons olive oil
1 sprig fresh thyme
3/4 cup lentilles de Puy
1 medium carrot
1/2 small head celeriac
1 medium leek
2 tablespoons coarsely chopped fresh parsley
1/4 cup classic vinaigrette
sea salt and freshly ground black pepper
Gratin Potatoes
1 pound medium, slightly waxy
Boiling potatoes
1 1/4 cups milk
1 1/4 cups heavy cream
1 clove garlic, sliced
1 sprig fresh thyme
1 bay leaf
3/4 cup grated Gruyere cheese
Remove the central bone from the chops. Trim off fat and neaten to nice rump
shapes. Place in a bowl or plastic bag with half of the oil and the tips from
the thyme sprig. Set aside to marinate in the fridge. Cook the lentils in
boiling salted water for about 15 minutes. Drain and season. Cut the carrot,
celeriac and leek into 1/2 inch squares. Heat the remaining oil in a saucepan
and saute the vegetables until lightly browned, 5 to 7 minutes. Mix with the
lentils and half the parsley, then bind with 2 tablespoons of the vinaigrette.
Set aside.
For the gratin potatoes, preheat the oven to 400F. Peel the potatoes and slice
thinly; use a mandoline or the slicing blade of a food processor. Bring the milk
and cream to a boil with some sea salt, the garlic and herbs and simmer for a
couple of minutes. Add the sliced potatoes and simmer for about 5 minutes until
Just tender. Drain in a colander set over a bowl to catch the creamy milk. Mix
the potatoes gently with 2/3 of the cheese. Layer neatly into four medium
ramekins or cocotte dishes, seasoning in between the layers. Spoon a little of
the saved creamy milk on top of each ramekin and sprinkle with the last of the
cheese. Place the ramekins on a baking sheet and bake for 8 to 10 minutes until
the cheese Just turns a golden brown.
Meanwhile, heat a heavy based nonstick frying pan until really hot. Remove the
lamb steaks from the bowl or plastic bag, wiping off any thyme tips and brown
for 3 to 5 minutes on each side, seasoning lightly as they cook. The lamb should
be served lightly pink- medium rare.
Reheat the lentils and spoon into the center of four plates. Place the lamb
steaks on top; slice them first, if you like. Deglaze the frying pan with the
last of the vinaigrette, stirring for a minute, then spoon these juices over the
lamb. Sprinkle with the remaining parsley. Serve the gratin potatoes, still in
their individual dishes, on the same plate. Serves 4.
Cuban President Batista resigns and flees-Castro takes over (Jan. 1-59).