Martin Hollis, executive chef at the Old Course, cooks up a tasty dish to celebrate St Andrew’s Day next Thursday.
As autumn slowly turns into winter, it’s a perfect time to make a lamb dish. The warming aromas will make any dark night feel that little bit more enjoyable. This month’s dish is inspired by the types of lamb we’ll be creating at the Savour St Andrews dinner held here at the Old Course Hotel for St Andrew’s Day on November 30.
To make a delicious rump of lamb with lentils and gratin potatoes, you’ll need four chumps of lamb, trimmed and shaped, 4tbsp olive oil, 1 sprig of thyme, 1/2 small celeriac, 1 medium carrot, 1 medium leek, 150g puy lentils, 2tbsp coarsely chopped parsley, 4 tbsp classic vinaigrette and salt and ground black pepper. For the garnish, I recommend gratin potatoes and glazed onions.
Start by rubbing the lamb well with a little of the oil and thyme. Cover and allow it to marinate in the fridge. Lamb always tastes best when marinated, so leave this for as long as you’re able.
In the meantime, cut the celeriac, carrot and leek into 1cm chunks, dice and sauté in the remaining olive oil for between 5-7 minutes and mix this with the lentils and half the chopped parsley. Mix this with 2 tbsp of vinaigrette, season to taste, and set aside.
Heat a non-stick pan and when it’s really hot, add the rumps of lamb and brown for 3-5 minutes. Season and cook until pink. Remove and rest in a warm place.
Reheat the lentils and arrange in a ring in the centre of the hot plates. Carve the lamb and arrange on top of the lentils. Add the gratin potatoes and the onions – if you’ve decided to use them – and finish by de-glazing the pan with a little more vinaigrette and spooning it around.
The combination of lentils and potatoes and the warmth of the thyme makes it the perfect winter dish.
Chef’s tip
Marinating meat can be timely but it can make or break a dish. If you’re cooking smaller pieces of meat, marinating time is 2-3 hours. For a big joint, the optimal time is 12-24 hours.
