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Rack of Lamb with Warm Apple & Lentil Salad
Rack of Lamb with Warm Apple & Lentil Salad
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4
Ingredients
2 tbsp coarse dry whole-wheat breadcrumbs
1 1/2 tsp extra-virgin olive oil, divided
1 tsp chopped fresh rosemary, divided
3/4 tsp kosher salt, divided
1/4 tsp freshly ground pepper, divided
1 Wholesome Farms Direct Source-Verified Frenched Rack of Lamb
3 tsp dijon mustard, divided
2 shallots, finely chopped
1 15-oz can lentils, rinsed
1 Granny Smith apple, finely chopped
2 stalks celery with leaves, finely chopped
3/4 cup reduced-sodium chicken broth
2 tsp cider vinegar
Directions
Preheat oven to 450 degrees F.
Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl.
Heat 1 teaspoon oil in an ovenproof skillet over medium-high heat.
Add lamb rack, meat side down.
Sear 1 1/2 minutes until browned.
Turn it over.
Spread 2 teaspoons mustard over the meat.
Sprinkle the breadcrumb mixture over the mustard.
Transfer the pan to the oven.
Roast 15 to 20 minutes until an instant-read thermometer inserted in the center reads 140 degrees F for medium rare.
Transfer lamb to a plate and loosely cover with foil to keep warm.
Return the pan to medium-high heat.
Add shallots, 1/2 teaspoon rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cook about 1 minute, until shallots start to soften. Stir constantly.
Stir in lentils, apple, celery, broth, vinegar, and 1 teaspoon of mustard.
At a high simmer, cook about 4 minutes, stirring regularly, until celery and apple begin to soften.
Cut the lamb into 8 chops and serve over the lentils.
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