Lamb and Lentil Salad
Lamb and Lentil Salad is a delicious, easy and quick (1 hour) recipe for a fabulous meal. A good option for a small dinner party and/or your Easter & Christmas dinner. Featured ingredients: Oven-roasted rack of lamb seasoned well, with an apple and lentil salad recipe included. It is also a healthy, low calories, low sodium, low carbohydrates, low sugars, diabetic friendly and Weight Watchers (7) PointsPlus recipe. Makes (4) servings. Lamb and Lentil Salad will be loved by all of your family, friends and guests.
Prep Time: 30 Minutes.
Cooking Time: 30 Minutes.
Total Time: 1 Hour.
2 tbsp coarse dry breadcrumbs, preferably whole-wheat
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 (1 1-1/2 lb) rack of lamb, (Frenched and trimmed) (See Tip*)
3 tsp Dijon mustard, divided
2 shallots, finely chopped
1 (15 oz) can lentils, rinsed, or 1-1/3 cups cooked lentils
1 Granny Smith, Jonathan, or
other tart cooking apple, finely chopped
2 celery ribs with leaves, finely chopped
3/4 cup low-sodium chicken broth, or water
2 tsp sherry vinegar, or cider vinegar
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 lb) rack. Otherwise, look for a (1-1/2 lb) rack and ask your butcher to prepare it for you.
1. Preheat oven to 450° F.
2. Mix breadcrumbs, 1/2 teaspoon of the olive oil, 1/2 teaspoon of the rosemary, 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper together in a small bowl.
3. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add in lamb, meat-side down, and sear until browned, about 1-1/2 minutes. Turn it over and spread 2 teaspoons of the 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.
4. Return the pan to medium-high heat (be careful: the handle will still be hot). Add in the shallots, the remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon black pepper; cook, stirring constantly, until starting to soften, (About 1 minute).
5. Stir in the lentils, apples, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer.
6. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apples are starting to soften, (About 4 minutes). Cut the lamb into 8 chops and serve over the lentils.
YIELD: 4 Servings.
Serving Size: (2 chops + 1/4 of salad) per serving.
Weight Watchers PointsPlus = 7
Carb Choices: 1-1/2
1 Starch + 1/2 Fruit + 4 Meat (L)
Calories: 285, Total Fat: 9g, Saturated Fat: 3g, Cholesterol: 69mg, Sodium: 429mg, Sugars: 6g, Carbohydrates: 21g, Fiber: 7g, Protein: 29g
Original recipe and image from Meredith Corporation. http://www.eatingwell.com/recipes/rack_of_lamb_with_warm_apple_lentil_salad.html
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