MINI RACK OF LAMB WITH NUTTY BELUGA LENTILS AND SAUTéED GARLIC SPINACH
Provided by Jessica Strand
Categories Leafy Green Lamb Vegetable Roast Sauté Easter Valentine's Day Mother's Day Dinner Meat Rack of Lamb Spinach Legume Lentil Spring Winter Anniversary
Number Of Ingredients 13
Steps:
- Preheat the oven to 375° F.
- In a medium sauté pan place 1 1/2 tablespoons of the olive oil, and heat for a minute over medium heat. Add the onion, carrot, and celery, and sauté the vegetables until they are softened, about 5 to 7 minutes. Add the lentils and bay leaf and sauté for 3 minutes, coating all the lentils. Increase the heat and add the red wine. Bring to a simmer and cook uncovered, stirring, until the mixture becomes dry. Meanwhile, in a saucepan bring the chicken stock to a simmer, then turn off the heat and cover to keep warm. Add the warm chicken stock to the lentils (like cooking risotto) 1/2 a cup at a time, letting the lentils absorb the liquid with each addition. Repeat, stirring the mixture constantly. After 28 to 30 minutes the lentils should be slightly chewy and tender. Season to taste with salt and pepper.
- While the lentils are cooking, rinse and pat the lamb dry and rub it with a tablespoon of olive oil. Season the meat with salt and pepper, then press the rosemary into the flesh.
- Place the lamb in a small roasting pan in the middle of the oven, and roast for 30 to 35 minutes, or until the thermometer inserted in the thickest part of the meat registers 140° F.
- While both the lentils and the meat are cooking, prepare the spinach. In a medium sauté pan, heat the remaining 1 tablespoon of olive oil for a minute over medium heat. Add the garlic and sauté until just translucent but not brown. Add the spinach and sauté for 2 minutes, then cover and cook for an additional 2 minutes, or until completely wilted. Season with salt and pepper.
- Slice the rack in half. On two large dinner plates, arrange a bed of lentils and a side of spinach, then place the lamb on top of the lentils and serve.
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Shifa Jam
s_jam@yahoo.comOverall, I thought this recipe was just okay. The lamb was a bit tough and the lentils were bland.
Manal Marwan
marwan69@hotmail.comThis recipe is a bit too complicated for me. I prefer simpler dishes that don't require a lot of ingredients or steps.
Christian Marfo
christian_m@hotmail.comI'm not sure what went wrong, but my dish didn't turn out as good as I expected. The lamb was dry and the lentils were mushy.
Md Najimul
md-najimul@yahoo.comI substituted ground lamb for the rack of lamb and it turned out great. This is a versatile recipe that can be easily adapted to your own preferences.
Govind Sah
sah6@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The results are amazing.
komal Sharma
sharma@yahoo.comI'm not a big fan of lamb, but I loved this dish. The lentils and spinach helped to balance out the flavor of the lamb.
Md Rumel
md.r@hotmail.comThis recipe is a great way to impress your guests. It's elegant and delicious.
Trisha Kae
k-trisha21@yahoo.comI followed the recipe exactly and the dish turned out perfectly. I highly recommend it!
Kubura Shaibu
k_s@hotmail.co.ukThe lamb was a bit overcooked for my taste, but the lentils and spinach were delicious.
Bradley Kennedy
bradley_k26@hotmail.comThis recipe is definitely a keeper! I'll be making it again and again.
Elizabeth Wiltshire
ewiltshire53@aol.comI've made this dish several times and it's always a crowd-pleaser. The lamb is always tender and juicy, and the lentils and spinach are a great accompaniment.
Mbuvi Kimanzi
m_kimanzi@gmail.comThis recipe was a hit! The lamb was perfectly cooked and the lentils were delicious. I loved the combination of flavors and textures.