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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. 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 pan to the oven and roast until an instant-read thermometer inserted in the center registers 140 degrees F for medium-rare, 15 to 20 minutes. Transfer the lamb to a plate and tent with foil to keep warm.

  • 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; 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. Cook at a lively simmer, stirring occasionally, until slightly reduced and the celery and apple begin to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.


Ingredient notes: For 4 people, look for a rack of lamb with 8 chops. If you find one that's been “Frenched” (meat cut away at the tips, exposing the bone) and trimmed, you'll only need a 1-pound rack. Otherwise, ask your butcher to prepare a 1 1/2-pound rack for you.

We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Nutrition Facts

268 calories; protein 26.6g 53% DV; carbohydrates 21.7g 7% DV; exchange other carbs 1.5; dietary fiber 7.3g 29% DV; sugars 6.3g; fat 8.2g 13% DV; saturated fat 2.5g 13% DV; cholesterol 61.5mg 21% DV; vitamin a iu 99.6IU 2% DV; vitamin c 4.2mg 7% DV; folate 179.9mcg 45% DV; calcium 23.6mg 2% DV; iron 1.8mg 10% DV; magnesium 23mg 8% DV; potassium 381.4mg 11% DV; sodium 501.5mg 20% DV; thiamin 0.1mg 9% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
So easy I've never made lamb before or cooked much red meat in general....this turned out fantastic and made for a really impressive dinner. Great one to try for a novice cook. Next time I'll be making it for company! The lentils would be delicious with chicken or pork as well. serving sizes are accurate.....I made a half recipe to just serve two people and it was a perfect amount. Pros: Easy quick healthy Read More
Rating: 5 stars
Rating: 5 stars
Wow. Easy elegant and impressive. A wonderful company meal too. I did not have shallots on hand so made with yellow onion and it was fine. Even my husband who does not like anything tart and does not particularly care for lentils liked this and said "it's a keeper!" Read More
Rating: 5 stars
Delicious! I made it for a small dinner party and my friends were very impressed! Read More
Rating: 5 stars
Simple and delicious! This is wonderful! The lentils would be a lovely side with pork too. Read More