Rosemary & Sage Butter-Seared Lamb
Ingredients
Stewed Lentils
- 2 teaspoons olive oil
- 1 stalk celery, diced
- 1 large carrot, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 cup green lentils
- 2 cups chicken stock
- 1 cup dry red wine
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
Lamb
- 3 pounds lamb (6 lamb chops - about ½ pound each)
- 3 tablespoons salted butter
- 3 sprigs rosemary
- 6 sage leaves
- 1 teaspoon salt
- 1 teaspoon pepper
Garnish
- Microgreens
Notes
In medium saucepan, bring olive oil, onion, and garlic to medium-high heat. Stir to coat and allow oil to infuse with flavors. Afterward, add celery and carrots, salt and pepper. Cook for 3 minutes, stirring occasionally, then add lentils and bay leaf. Pour chicken stock and wine over the mixture. Gently stir, then increase heat to high. When it starts to boil, reduce heat to a low simmer. Cook for 20-25 minutes or until lentils are cooked all the way through. When done, remove the bay leaf.
While lentils are cooking, prepare the lamb. Remove lamb from fridge and allow to come to room temperature before cooking (about 6 minutes). Bring a large cast iron pan to medium heat. Add the butter and herbs (rosemary and sage) and allow to brown (about 1 minute). Remove herbs and transfer to a plate to dry.
