Rating: 5 stars
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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.

Source: EatingWell Magazine, January/February 2010

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

Tips

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; carbohydrates 21.7g; dietary fiber 7.3g; sugars 6.3g; fat 8.2g; saturated fat 2.5g; cholesterol 61.5mg; vitamin a iu 99.6IU; vitamin c 4.2mg; folate 179.9mcg; calcium 23.6mg; iron 1.8mg; magnesium 23mg; potassium 381.4mg; sodium 501.5mg; thiamin 0.1mg.

1 starch, 1/2 fruit, 4 lean meat

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