Mini Rack Of Lamb With Nutty Beluga Lentils And Sautéed Garlic Spinach
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3.5 tbsps
Olive Oil1 medium
Carrot (finely chopped)1 cup
Lentil (beluga)1
Bay Leaf1 cup
Red Wine2 cups
Chicken Stock3 large
Garlic (cloves, sliced)4 cups
Spinach (washed and torn)Directions:
1
Preheat the oven to 375° F
2
In a medium sauté pan place 1 1/2 tablespoons of the olive oil, and heat for a minute over medium heat
3
Add the onion, carrot, and celery, and sauté the vegetables until they are softened, about 5 to 7 minutes
4
Add the lentils and bay leaf and sauté for 3 minutes, coating all the lentils
5
Increase the heat and add the red wine
6
Bring to a simmer and cook uncovered, stirring, until the mixture becomes dry
7
Meanwhile, in a saucepan bring the chicken stock to a simmer, then turn off the heat and cover to keep warm
8
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
9
Repeat, stirring the mixture constantly
10
After 28 to 30 minutes the lentils should be slightly chewy and tender
11
Season to taste with salt and pepper
12
While the lentils are cooking, rinse and pat the lamb dry and rub it with a tablespoon of olive oil
13
Season the meat with salt and pepper, then press the rosemary into the flesh
14
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
15
While both the lentils and the meat are cooking, prepare the spinach
16
In a medium sauté pan, heat the remaining 1 tablespoon of olive oil for a minute over medium heat
17
Add the garlic and sauté until just translucent but not brown
18
Add the spinach and sauté for 2 minutes, then cover and cook for an additional 2 minutes, or until completely wilted
19
Season with salt and pepper
20
Slice the rack in half
21
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
22
Preheat the oven to 375° F
23
In a medium sauté pan place 1 1/2 tablespoons of the olive oil, and heat for a minute over medium heat
24
Add the onion, carrot, and celery, and sauté the vegetables until they are softened, about 5 to 7 minutes
25
Add the lentils and bay leaf and sauté for 3 minutes, coating all the lentils
26
Increase the heat and add the red wine
27
Bring to a simmer and cook uncovered, stirring, until the mixture becomes dry
28
Meanwhile, in a saucepan bring the chicken stock to a simmer, then turn off the heat and cover to keep warm
29
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
30
Repeat, stirring the mixture constantly
31
After 28 to 30 minutes the lentils should be slightly chewy and tender
32
Season to taste with salt and pepper
33
While the lentils are cooking, rinse and pat the lamb dry and rub it with a tablespoon of olive oil
34
Season the meat with salt and pepper, then press the rosemary into the flesh
35
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
36
While both the lentils and the meat are cooking, prepare the spinach
37
In a medium sauté pan, heat the remaining 1 tablespoon of olive oil for a minute over medium heat
38
Add the garlic and sauté until just translucent but not brown
39
Add the spinach and sauté for 2 minutes, then cover and cook for an additional 2 minutes, or until completely wilted
40
Season with salt and pepper
41
Slice the rack in half
42
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