Sauté lamb in a small amount of oil, seasoning it well. When you have turned it and browned it on all sides, place it in a 350° oven along with the tians still in the cups.
Place the lentils, chanterelles, and roasted garlic in a pan with ½ cup of chicken stock and a tablespoon of butter. Bring to a simmer. Check for seasoning and keep warm.
When tians are heated through, set aside to keep warm.
When the lamb is cooked to the desired doneness, remove it from the pan and rest for 10 minutes.
In the meantime, to make the pan jus, add the chopped shallots to the pan and cook until they become translucent but not brown. Add red wine and let reduce by half, then add veal stock. Reduce by half again. Then add butter, chopped olives, and chopped rosemary. Set aside.
Slice the lamb on the bias and arrange by leaning it against the tian. Fill in the back of the plate with lentil ragout and sauce the lamb.