Lamb ribs with Warm Apple & Lentil Salad

Components

Component List

2 tablespoons coarse dry breadcrumbs, ideally whole-wheat (see Note)
1 1/2 teaspoons extra-virgin olive oil, divided
1 teaspoon chopped fresh rosemary, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon newly ground pepper, divided
1 1 1/2- pound rack of lamb, Frenched and trimmed (see Pointer)
3 teaspoons Dijon mustard, divided
2 shallots, finely chopped
1 15- ounce can lentils, rinsed, or 1 1/3 cups prepared lentils
1 Granny Smith apple, carefully chopped
2 stalks celery with leaves, finely sliced
3/4 cup reduced-sodium chicken broth, or water
2 teaspoons sherry vinegar, or cider vinegar

Directions

Instructions List

Action 1

Preheat oven to 450 degrees F.

Advertisement
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 big ovenproof frying pan over medium-high heat. Add lamb, meat-side down, and sear up 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 up until an instant-read thermometer placed in the center signs up 140 degrees F for medium-rare, 15 to 20 minutes. Transfer the lamb to a plate and tent with foil to keep warm.
Action 3

Return the pan to medium-high heat (take care: the deal with will still be hot). Include shallots, the staying 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring continuously, up until beginning to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the staying 1 teaspoon mustard. Cook at a vibrant simmer, stirring occasionally, up until somewhat reduced and the celery and apple start to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.

Tips

Ingredient notes: For 4 individuals, search for a rack of lamb with 8 chops. If you find one that’s been “Frenched” (meat removed at the suggestions, exposing the bone) and cut, you’ll only require a 1-pound rack. Otherwise, ask your butcher to prepare a 1 1/2- pound rack for you.

We like Ian’s brand of coarse dry whole-wheat breadcrumbs, identified “Panko breadcrumbs.” Discover them in the natural-foods area of large grocery stores. To make your own breadcrumbs, trim crusts from company sandwich bread. Tear the bread into pieces and procedure in a food processor till coarse crumbs form. (To make great dry breadcrumbs, procedure up until extremely fine.) Spread on a baking sheet and bake at 250 ° F up until dry, about 10 to 15 minutes. One piece of bread makes about 1/3 cup dry breadcrumbs.

Nutrition Realities

Per Serving:

268 calories; protein 26.6 g; carbs 21.7 g; dietary fiber 7.3 g; sugars 6.3 g; fat 8.2 g; saturated fat 2.5 g; cholesterol 61.5 mg; vitamin a iu 99.6 IU; vitamin c 4.2 mg; folate 179.9 mcg; calcium 23.6 mg; iron 1.8 mg; magnesium 23 mg; potassium 381.4 mg; salt 501.5 mg; thiamin 0.1 mg.

Exchanges:

1 starch, 1/2 fruit, 4 lean meat

Find Out More