Baked potatoes with lamb and lentils

Ingredients for 4 servings:

• 8 medium-sized potatoes, floury
• 100 g lentils, red
• Salt
• 200 g lamb fillet(s)
• 125 g herb butter
• pepper
• curry powder
• 2 tbsp sesame seeds

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat oven to 220 degrees Celsius (425 degrees Fahrenheit). Wash the potatoes and pierce them deeply several times. Place them on a baking sheet and cook on the middle rack for about 35 minutes. Cook the lentils in salted water until al dente. Finely dice the fillet and fry in 65g of herb butter over medium heat for about 3 minutes. Season with salt and pepper. Drain the lentils. Add to the meat with 1 tablespoon of the curry powder and fry for about 2 more minutes. Increase the oven temperature to 250 degrees Celsius (480 degrees Fahrenheit). Let the potatoes cool slightly, then halve and scoop out the meat. Mash the insides, fold in the remaining herb butter and the lamb and lentil mixture. Season to taste and stuff them back into the potatoes. Sprinkle with sesame seeds and gratinate for 4-5 minutes.