Lamb rump on lukewarm lentil salad

Ingredients for 2 servings:

• 2 lamb hip medallions, each approx. 150 – 180 g, approx. 3 – 4 cm thick
• 1 sprig(s) rosemary
• 2 garlic cloves
• olive oil
• Fleur de Sel
• 120 g mountain lentils, dried
• Salt
• 1 bay leaf
• white wine vinegar
• Soy sauce
• Olive oil, high quality
• black pepper, freshly ground
• 6 cocktail tomatoes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Bring the meat to room temperature and preheat the oven to 80°C (top/bottom heat). Place a plate on the oven floor and slide the oven rack onto the middle shelf. Peel the garlic cloves and crush them with the back of a knife. Wash and halve the cherry tomatoes. Lightly salt the lamb. Heat a little olive oil in a pan and add the rosemary sprig and garlic cloves. Then, fry the tops and bottoms of the medallions over high heat for 1.5 minutes per side, then add the other sides to the heat for a few seconds. Discard the rosemary and garlic, place the meat on the oven rack, and continue cooking for another hour. Heat enough water in a pot. Once boiling, add salt, add the bay leaf, and cook the mountain lentils for 25 minutes. The lentils should be ready about ten minutes before the lamb rump. Drain the lentils in a colander, remove the bay leaf, and then place them in a bowl. Then season with white wine vinegar, soy sauce, high-quality olive oil, pepper, and more salt, if desired. Divide the lentil salad among deep plates. Once the lamb is cooked, place it in the center and arrange the tomato halves around it, cut-side up. Finally, season the meat and tomatoes with fleur de sel.