
Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach
A delicious french dish. Gluten-free friendly. Dairy-free option.
Total Time
156 min
Serves
8
Rating
0.0 (0)
Ingredients
- 3 1/2 tablespoons 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 (or French green lentils)
- 1 bay leaf
- 1 cup red wine
- 2 cups chicken stock
- Sea salt and pepper
- 1-pound (4-rib) Frenched rack of lamb
- trimmed of all but a thin layer of fat
- 1 tablespoon finely chopped fresh rosemary
- 3 large cloves garlic
- sliced
- 4 cups washed and torn spinach
Instructions
- 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.