Yield: 4 Servings
3 heads garlic
4 shallots, minced
1 carrot, minced
1 bag pearl onions, peeled
1/4 pound high-fat butter
1-1/2 cups Puy or Beluga lentils
2 cups rich red wine, Cabernet Sauvignon or Cabernet Franc
3 cups beef or vegetable broth
2 sprigs thyme plus 3 Tablespoons picked thyme leaves
Sea or kosher salt to taste
2 pounds lamb top round or loin
2 Tablespoons Dijon mustard
4 Tablespoons sherry vinegar
Black pepper to taste
Preheat oven to 375° F. Wrap 2 of the garlic heads in aluminum foil and roast 30-40 minutes.
Meanwhile, mince the cloves of the third garlic head. In a heavy bottom pot sweat the minced garlic, shallots, carrots and pearl onions with half the butter. Next add the lentils and “toast” them. Add the red wine to the pot and reduce liquid by half. Be careful not to let the lentils boil as it causes them to burst – bring liquid to a gentle simmer. Add broth and a sprig or two of thyme. Bring the lentils back to a simmer and cook until tender, reducing liquid by half. Add more broth if necessary to keep lentils fairly moist.
Next, season the lamb heavily with salt and pepper. Sear the lamb over medium-high heat on one side in an oven-safe saute pan and, without turning it onto other side, place lamb in the oven to roast. A typical top round of lamb should be turned after about 12 minutes and removed to rest after another 8-10 minutes for medium rare. A loin will take considerably less time.
While the lamb is roasting, remove the roasted garlic from the skins and mix together with the Dijon mustard, some picked thyme leaves and pepper. Once the lamb is out of the oven, spread this puree over the lamb before slicing.
To finish lentils and make sauce, add a small amount of sherry vinegar to the reduced liquid (first check the acidity to make sure it’s not too bright from the wine) and stir in the remaining butter. Adjust the seasoning with a little bit more of picked thyme leaf, salt and pepper. Once the lamb has rested, slice it against the grain and serve over the lentils.
Wine Pairing:
Bordeaux is a classic match for lamb; try the Christian Moueix 2001 Bordeaux (Merlot)