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Rack of Lamb with Warm Apple & Lentil Salad

Rack of Lamb with Warm Apple & Lentil Salad
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WebMD Recipe from

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.

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
  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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