Roast Breast of Lamb, Sautéed Cherry Tomatoes, Lentils & Shallots

Serves 4 | Takes about 30 minutes

Ingredients

• 1kg of best quality lamb breast
• Sublime Butter of your choice
• 4 cloves of garlic, sliced
• 300g cherry tomatoes
• 100g green lentils
• 2 large banana shallots, diced
• 500ml vegetable stock
• 100ml dry white wine
• Sea salt
• Cracked black pepper
• Rapeseed or olive oil

Method

1. Preheat the oven to 220˚C, 425˚F or Gas Mark 7
2. Use a sharp knife to make diamond shaped score marks in the fat side of the lamb breast. Be careful not to cut into the meat itself
3. Season the lamb generously with salt and pepper
4. Lay the lamb fat side down in a cold frying pan, then turn the heat on to medium to let the fat render. This takes a few minutes; you're aiming for a nice golden brown
5. Once golden, turn the lamb over so it sits fat side up, and transfer to the oven to roast for 10 minutes
6. Whilst the lamb is cooking, simmer the lentils in the vegetable stock for 8-10 minutes until tender but still with a little bite. Drain the lentils
7. When the lamb is ready, remove from the oven, cover loosely in aluminium foil and leave to rest whilst you cook the tomatoes
8. In a saucepan, gently fry the shallots for two minutes over medium heat in a very generous knob of your chosen Sublime Butter. Use a splash of rapeseed or olive oil too, as this prevents the butter from burning
9. Add the cherry tomatoes and increase the heat to maximum – fry together for two minutes or until the tomatoes start to blister 
10. Add the lentils, and then the white wine
11. Let the wine bubble and reduce to make a lovely sauce. Remove from the heat when done
12. Season the vegetables as required
13. Carve the lamb in 1cm slices and baste with melted Sublime Butter of your choice
14. Serve on top of your mountain of tomatoes and lentils