How To Make Rack of lamb with lentils & Jack-by-the-hedge sauce
Nothing is more traditional than serving lamb for your Easter feast. You can even say that it’s a staple for this springtime celebration. Besides its symbolic significance, the uniquely grassy flavor of its meat is definitely perfect for special occasions such as this! Whether you roast it or slow-cook it, you’ll end up with a drool-worthy dish either way. Check out these Easter lamb recipes for more inspiration.
Serves:
Ingredients
- 2 racks of lamb
- 1 cup of lentils
- 2 cups of vegetable stock
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- For the Jack-by-the-hedge sauce:
- 1 cup of fresh Jack-by-the-hedge leaves (also known as garlic mustard)
- 1/4 cup of Greek yogurt
- 1 tablespoon of lemon juice
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Season the racks of lamb with salt and pepper on both sides.
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Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the racks of lamb for about 2-3 minutes per side until browned.
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Transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes for medium-rare or until desired doneness. Let it rest for 5 minutes before slicing.
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In the meantime, cook the lentils. In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
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Add the lentils and vegetable stock to the saucepan. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 20-25 minutes.
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While the lentils are cooking, prepare the Jack-by-the-hedge sauce. In a blender or food processor, combine the Jack-by-the-hedge leaves, Greek yogurt, lemon juice, salt, and pepper. Blend until smooth.
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Serve the sliced rack of lamb on a bed of lentils, drizzled with the Jack-by-the-hedge sauce.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 106mg
- Sodium : 350mg
- Total Carbohydrates : 32g
- Dietary Fiber : 10g
- Sugar : 4g
- Protein : 45g
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