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    Rack of Lamb with Warm Apple & Lentil Salad

    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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