Ingredients
For the lentils
150ml/¼ pint red wine
2 sprigs fresh thyme, leaves only
200g/7oz Puy lentils
salt and freshly ground black pepper
For the chargrilled lamb
1 tbsp olive oil
150g/5½oz lamb chump
salt and freshly ground black pepper
1 garlic clove, chopped
For the rösti potato
1 large potato, peeled and grated
1 tbsp olive oil
salt and freshly ground black pepper
25g/1oz butter
For the raspberry vinegar sauce
85g/3oz raspberries, crushed
2 tbsp red wine vinegar
50ml/2fl oz red wine
25g/1oz butter
For the sautéed spinach
30g/1oz butter
85g/3oz spinach
salt and freshly ground black pepper
sprig fresh rosemary, to garnish
Method
1. For the lentils, place the red wine, thyme and lentils into a pan. Bring to the boil, reduce the heat and simmer gently for 15 minutes, or until the lentils are tender. Season, to taste, with salt and freshly ground black pepper.
2. For the chargrilled lamb, heat the oil in a frying pan. Season the lamb with salt and freshly ground black pepper and place into the pan with the garlic. Cook over a medium-high heat for 8-10 minutes, turning occasionally, until the lamb is cooked to your liking. Remove from the pan and leave to rest in a warm place.
3. For the rösti potato, place the grated potato onto a clean tea towel and squeeze out the excess water.
4. Heat the oil in a small frying pan, add the grated potato and season with salt and freshly ground black pepper. Fry for 2-3 minutes, then add the butter and push it around the edges of the rösti. Turn over with a fish slice and fry on the other side for 2-3 minutes, or until golden-brown on both sides.
5. For the raspberry vinegar sauce, press the crushed raspberries through a sieve into a pan. Add the vinegar and red wine and simmer for 4-5 minutes, until thickened. Stir in the butter and set aside in a warm place.
6. For the sautéed spinach, heat the butter in a pan, add the spinach and stir-fry until wilted. Season with salt and freshly ground black pepper.
7. To serve, cut the rösti into quarters and cut the lamb into slices. Place the rösti onto a serving plate and top with the sautéed spinach and the lamb. Pour over the lentils and raspberry sauce and garnish with rosemary.
