Rack of Lamb with Warm Apple & Lentil Salad
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.
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.
1 starch, 1/2 fruit, 4 lean meat