coarse dry breadcrumbs, preferably whole-wheat
1 1/2 teaspoons
extra-virgin olive oil, divided
chopped fresh rosemary, divided
kosher salt, divided
freshly ground pepper, divided
rack of lamb, Frenched and trimmed (1 1/2-pounds)
Dijon mustard, divided
shallots, finely chopped
1 15-ounce can
lentils, rinsed (approximately 1 1/3 cups)
Granny Smith apple, finely chopped
celery with leaves, finely chopped
reduced-sodium chicken broth or water
sherry vinegar or cider vinegar
- 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 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.
- Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining rosemary, salt and pepper; cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 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.
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