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
Instructions
Preheat oven to 450 F.
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 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.
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.
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
Originally Submitted
11/28/2010
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