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.
- 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
- 1 rack of lamb, Frenched and trimmed (1 1/2-pounds)
- 3 teaspoons Dijon mustard, divided
- 2 shallots, finely chopped
- 1 15-ounce can lentils, rinsed (approximately 1 1/3 cups)
- 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
- Step 1
- Preheat oven to 450°F.
- Step 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.
- Step 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.
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