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

Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach
Photo by Caren Alpert

Ingredients

  • 1 bay leaf
  • 1 cup Beluga lentils
  • 2 cups chicken stock
  • 1 cup red wine
  • ½ medium carrot
  • 3 large cloves garlic
  • 1 tablespoon fresh rosemary
  • + 7 more ingredients
    • black pepper
    • Sea salt
    • 1 pound 4-rib Frenched rack of lamb
    • ½ stalk celery
    • 4 cups spinach
    • ½ yellow onion
    • 3 ½ tablespoons olive oil

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, coat...

View full recipe at Epicurious

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