Rack of Lamb with Warm Apple & Lentil Salad (Printer-Friendly Version) | Eating Well
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Rack of Lamb with Warm Apple & Lentil Salad

http://www.eatingwell.com/recipes/rack_of_lamb_with_warm_apple_lentil_salad.html

From EatingWell:  November/December 2007

Mustard and rosemary complement rich lamb and earthy lentils in this elegant meal. Don't let rack of lamb intimidate you. It is simple to prepare.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F.
  2. Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
  3. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the breadcrumb mixture over the mustard. Transfer the lamb to the oven and roast until a thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer to a plate and tent with foil to keep warm.
  4. Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.

Nutrition

Per serving : 285 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 69 mg Cholesterol; 21 g Carbohydrates; 29 g Protein; 7 g Fiber; 429 mg Sodium; 362 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 4 lean meat

Tips & Notes