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

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network