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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Narendra Bharat
[email protected]This recipe was easy to follow and the results were amazing! The lamb was tender and flavorful, and the lentils and spinach were a great addition. I will definitely be making this again!
Nive Letele
[email protected]This dish was absolutely delicious! The lamb was cooked perfectly and the lentils and spinach were a great complement. I would definitely recommend this recipe to anyone who loves lamb.
Mathusan Mathusan
[email protected]I love this recipe! The lamb is always so tender and juicy, and the lentils and spinach are a great way to add some extra flavor and nutrition to the dish. I've made this recipe several times now and it's always a hit with my family and friends.
Sesona Mnukwa
[email protected]This recipe is a great way to impress your guests. The lamb is cooked to perfection and the lentils and spinach are a delicious accompaniment. I would definitely recommend this recipe for a special occasion meal.
Olivia Wambule
[email protected]I've made this recipe several times now and it's always a hit. The lamb is always tender and juicy, and the lentils and spinach are a great way to add some extra flavor and nutrition to the dish. I highly recommend this recipe!
Angel Pius
[email protected]This was my first time cooking lamb, and I was a little nervous, but this recipe made it so easy. The lamb turned out perfectly cooked and the lentils and spinach were a great accompaniment. I will definitely be making this again!
maria bangura
[email protected]I love the combination of flavors in this dish. The lamb is succulent and well-seasoned, while the lentils add a nutty heartiness. The sautéed spinach is a great way to add some greens to the meal. I would definitely recommend this recipe to anyone w
Resham Khatri
[email protected]This dish was a bit more involved to make than I expected, but it was definitely worth the effort. The lamb was perfectly cooked and the lentils and spinach were delicious. I would recommend this recipe to anyone who is looking for a special occasion
Jaweed ahmdani
[email protected]I'm not a big fan of lamb, but I decided to give this recipe a try and I was pleasantly surprised. The lamb was very flavorful and tender, and the lentils and spinach were a great complement. I'll definitely be making this again!
velma atieno
[email protected]I tried this recipe last night and it turned out amazing! My family loved it and couldn't stop raving about how delicious it was. Thanks for sharing such a wonderful recipe.
Kutub
[email protected]This mini rack of lamb dish was an absolute delight! The lamb was cooked to perfection, with a tender and juicy interior and a beautifully browned exterior. The nutty flavor of the beluga lentils paired perfectly with the lamb, and the sautéed garlic