Rack of Lamb with Warm Apple & Lentil Salad

5 Reviews
From: EatingWell Magazine January/February 2010

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons coarse dry breadcrumbs, preferably whole-wheat (see Note)
  • 1 1/2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon chopped fresh rosemary, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 1 1/2-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 1 1/3 cups cooked lentils
  • 1 Granny Smith apple, finely chopped
  • 2 stalks celery with leaves, finely chopped
  • 3/4 cup reduced-sodium chicken broth, or water
  • 2 teaspoons sherry vinegar, or cider vinegar

Preparation

  • Active

  • Ready In

  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. 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 °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 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 information

  • Per serving: 268 calories; 8 g fat(3 g sat); 7 g fiber; 22 g carbohydrates; 27 g protein; 180 mcg folate; 62 mg cholesterol; 6 g sugars; 0 g added sugars; 100 IU vitamin A; 4 mg vitamin C; 24 mg calcium; 2 mg iron; 501 mg sodium; 381 mg potassium
  • Nutrition Bonus: Folate (54% daily value), Zinc (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 fruit, 4 lean meat

Reviews 5

March 18, 2013
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By: EatingWell User
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
May 15, 2011
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By: Asasko
Simple and delicious! This is wonderful! The lentils would be a lovely side with pork, too.
February 08, 2010
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By: luisgutierrezmock
Delicious! I made it for a small dinner party and my friends were very impressed!
January 10, 2010
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By: EatingWell User
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!"
December 25, 2009
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By: ynemets
EASY TO MAKE AND TASTES GREAT