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Rack of Lamb with Warm Apple & Lentil Salad

November/December 2007

Your rating: None Average: 4.4 (17 votes)

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.



READER'S COMMENT:
"Delicious! I made it for a small dinner party and my friends were very impressed! "
Rack of Lamb with Warm Apple & Lentil Salad

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, 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. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.
  • Tip: To serve 4 people, look for a rack of lamb that has 8 chops. If you can find one that’s been “Frenched” (meat cut away at the tips, exposing the bone) and trimmed, you will only need a 1-pound rack. Otherwise, look for a 1 1/2-pound rack and ask your butcher to prepare it for you.

Nutrition

Per serving: 285 calories; 9 g fat (3 g sat, 4 g mono); 69 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 429 mg sodium; 362 mg potassium.

Nutrition Bonus: Folate (54% daily value), Selenium (34% dv), Zinc (20% dv)

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Ethnic/Regional
Middle Eastern
Mediterranean
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Main Ingredient
Lamb
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
New Year's Eve
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