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Rack of Lamb with Warm Apple & Lentil Salad

Rack of Lamb with Warm Apple & Lentil Salad
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 10 minutes | Cook: 30 minutes | Total Time: 40 minutes
  • 2 tablespoons
    coarse dry breadcrumbs, preferably whole-wheat
  • 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
  • rack of lamb, Frenched and trimmed (1 1/2-pounds)
  • 3 teaspoons
    Dijon mustard, divided
  • shallots, finely chopped
  • 1 15-ounce can
    lentils, rinsed (approximately 1 1/3 cups)
  • 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
  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. 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.
  3. 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.
Nutritional Information

Makes: 4 servings
  • Calories282
  • Fat9 g
    • Saturated fat3 g
  • Cholesterol68 mg
  • Carbohydrates22 g
    • Dietary fiber7 g
  • Protein29 g
  • Sodium507 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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