Rack of Lamb with Warm Apple & Lentil Salad

Want to wow this Holiday Season while still being healthy? Cook up this delicious recipe for your friends and family! Rack of lamb with warm apple and lentil salad will warm anyone’s bones.

Serves 4 with a total cook time of 40 minutes

Ingredients

2 tablespoons coarse dry breadcrumbs, preferably 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 freshly ground pepper, divided
1 1 1/2-pound rack of lamb, Frenched and trimmed (you can ask your butcher if you need help or see tips and notes below)
3 teaspoons Dijon mustard, divided
2 shallots, finely chopped
1 15-ounce can lentils, rinsed, or 1 1/3 cups cooked lentils
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

You can also substitute lentils for quinoa for an even healthier meal!

Preparation

Preheat oven to 450°F.
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 lamb to the oven and roast until a thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer to a plate and tent with foil to keep warm.
Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.

Tips & Notes

Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.
Tip: To serve 4 people, look for a rack of lamb that has 8 chops. If you can find one that’s been “Frenched” (meat cut away at the tips, exposing the bone) and trimmed, you will only need a 1-pound rack. Otherwise, look for a 1 1/2-pound rack and ask your butcher to prepare it for you.