Recipe Image

Rack of Lamb with Warm Apple & Lentil Salad

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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. ”


    • 2 tablespoons coarse dry breadcrumbs, preferably whole-wheat (see Note)
    • 1½ teaspoons extra-virgin olive oil, divided
    • 1 teaspoon chopped fresh rosemary, divided
    • ¾ teaspoon kosher salt, divided
    • ¼ teaspoon freshly ground pepper, divided
    • 1 1½-pound rack of lamb, Frenched and trimmed (see Tip)
    • 3 teaspoons Dijon mustard, divided
    • 2 shallots, finely chopped
    • 1 15-ounce can lentils, rinsed, or 1⅓ cups cooked lentils
    • 1 Granny Smith apple, finely chopped
    • 2 stalks celery with leaves, finely chopped
    • ¾ cup reduced-sodium chicken broth, or water
    • 2 teaspoons sherry vinegar, or cider vinegar


  • 1 Preheat oven to 450°F.
  • 2 Mix breadcrumbs, ½ teaspoon oil, ½ teaspoon rosemary, ½ teaspoon salt and ⅛ 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 1½ 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°F for medium-rare, 15 to 20 minutes. Transfer the lamb to a plate and tent with foil to keep warm.
  • 3 Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining ½ teaspoon rosemary, ¼ teaspoon salt and ⅛ 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 1½-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 ⅓ cup dry breadcrumbs.
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