Roast lamb with lentils

Method

1. Preheat the oven to 200°C/gas 6.

2. Rub the lamb rump with the two tablespoons of the softened butter and season with salt and freshly ground black pepper. Heat half of the olive oil in an ovenproof pan and fry the lamb for 2-3 minutes on all sides, or until golden-brown all over, basting the meat with the butter every so often. Transfer to the oven for 6-8 minutes (for medium), or until the lamb is cooked to your liking. Set aside to rest .

3. Heat the remaining olive oil in a pan and fry the onion and garlic for 2-3 minutes, or until softened. Tie the herbs and bacon together with kitchen string and add to the pan, frying for a further 2-3 minutes, or until aromatic.

4. Add the Puy lentils to the pan and fry for a further minute, then add the wine to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the stock, then reduce to a simmer for 20 minutes, or until most of the liquid is absorbed and the lentils are tender. Discard the herb and bacon bundle and season, to taste, with salt and freshly ground black pepper. Keep warm.

5. Melt one tablespoon of the butter in a frying pan until foaming, then fry the mushrooms for 3-4 minutes, or until golden-brown and tender. Season, to taste, with salt and freshly ground black pepper.

6. Blanch the spring greens in a pan of boiling salted water for about 30 seconds, then drain, squeezing out any excess moisture, and toss with the remaining butter and the wild garlic. Season, to taste, with salt and freshly ground black pepper.

7. To serve, spoon some of the lentils onto the serving plates and arrange some spring greens on top. Thickly slice the lamb rump and place on top of the greens, scatter the mushrooms around the plate and drizzle over any pan juices from cooking the lamb. Serve immediately.