Herb Crusted Lamb, Lentils, Balsamic Jus

1 ½ pounds lamb loin, trimmed
2 each sprigs of thyme and rosemary, finely chopped
2 garlic cloves, minced
4 tablespoons olive oil, divided
1 cup De Puy lentils
½  carrot, diced
½  onion, diced
½ celery root, diced
1 ¾ cups chicken stock, (may substitute beef stock)
1 cup dry red wine
½ cup balsamic vinegar
2 tablespoons butter
2 tablespoons chopped tarragon

1. Marinate loin in herbs, garlic and half of the olive oil for 2 hours minimum and up to 6 hours.
2. Preheat oven to 400 degrees.  In a large, oven-proof pan, add one tablespoon of olive oil. Bring to medium-high heat. Add lamb to pan and brown on all sides. Place pan in the oven and continue cooking in the oven for an additional 5-7 minutes. Remove from oven.
3. In a medium saucepan, add remaining olive oil, carrot, onion and celery root. Sweat over medium heat.
4. In two small separate saucepans, reduce wine and vinegar by half.  When the vegetables begin soften, add lentils and incorporate.  Add stock and bring to a boil.  Slow to a simmer and cook until lentils are soft but are not falling apart.  Add reduced vinegar and wine then fold in butter.  Finish with chopped tarragon.
5. Slice lamb and place over lentils.   Enjoy with a glass of HALL Segassia Vineyard Mt. Veeder Cabernet Sauvignon.