No need to rely on originality to seduce your guests… Cooking safe values is also good. !
Ingredients for 4 people :
1 small boneless lamb shoulder, cut into large cubes 1 bunch of tarragon 300 g of lenses Puy greens 1 tbsp. Dijon mustard 1 tablespoon wine vinegar 60 g butter 4 tbsp. olive oil Salt and freshly ground pepper.
Sautéed lamb with lentils
> Strip the tarragon, wash, dry and chop it coarsely.
> Heat a casserole dish with 2 tablespoons of olive oil, brown the lamb cubes for a few minutes on high heat and on all sides, pour in 1 litre of water and simmer for 45 minutes on low heat. Drain the lamb cubes and set aside.
> Pour the lentils into the lamb’s cooking juices and cook them for 25 minutes over low heat, stirring them from time to time.
> When they are cooked and off the heat, add the remaining oil, mustard, butter and vinegar, mix and put the lamb cubes back, add the tarragon, salt, pepper and mix.