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Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach Recipe

Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach Recipe

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Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach

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Ingredients

Count

Nutrition

1092

Calories

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Ingredients:

Serving

3 1/2 tbsp olive oil
1/2 yellow onion, finely chopped
1/2 medium carrot, finely chopped
1/2 stalk celery , tough fibers removed and finely chopped
1 cup beluga lentils
1 bay leaf
1 cup red wine
2 cups chicken stock
sea salt and pepper
1- lb (4- rib ) frenched rack of lamb , trimmed of all but a thin layer of fat
1 tbsp finely chopped fresh rosemary
3 large cloves garlic, sliced
4 cups washed and torn spinach

Directions:

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.
From Cooking for Two: Perfect Meals for Pairs by Jessica Strand. Text copyright © 2009 by Jessica Strand; photographs copyright © 2009 by Caren Alpert.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1091.86 Kcal (4571 kJ)
Calories from fat	540.49 Kcal
		% Daily Value*
Total Fat	60.05g	92%
Cholesterol	14.4mg	5%
Sodium	755.78mg	31%
Potassium	1104.64mg	24%
Total Carbs	68.86g	23%
Sugars	14.21g	57%
Dietary Fiber	14.94g	60%
Protein	30.37g	61%
Vitamin C	7.1mg	12%
Vitamin A	0.3mg	10%
Iron	0.4mg	2%
Calcium	90mg	9%

Amount Per 100 g
Calories	96.71 Kcal (405 kJ)
Calories from fat	47.88 Kcal
		% Daily Value*
Total Fat	5.32g	92%
Cholesterol	1.28mg	5%
Sodium	66.95mg	31%
Potassium	97.85mg	24%
Total Carbs	6.1g	23%
Sugars	1.26g	57%
Dietary Fiber	1.32g	60%
Protein	2.69g	61%
Vitamin C	0.6mg	12%
Calcium	8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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