Roast Rack of Lamb with Green Lentils

Name: Roast Rack of Lamb with Green Lentils
Prep time: 20 min
Cook time: 39 min
Total time: 59 min
Cuisine: France
Ingredients: 700 g of rack of lamb (trimmed, 8 ribs); 250 g of green lentils; 300 g of potatoes (baby potatoes, halved); 120 g of pearl onion (peeled); 3 garlic cloves (unpeeled); 2 rosemary (fresh sprigs); 2 thyme (fresh sprigs); 30 g of butter; 2 tbsp of olive oil; 500 ml of chicken broth; 1 tsp of salt; 1/2 tsp of black pepper (ground); 20 g of arugula (for serving)

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Roast rack of lamb wins you over with its delicate, flavorful, juicy meat topped with a golden fresh herb crust. Served over a bed of green lentils and tender vegetables, this refined dish turns every holiday or family meal into a gourmet moment.

Total time: 59 min
Prep: 20 min
Cook: 39 min
Rest: 10 min
Difficulty: Medium
Per person: €6.13

By the CookinBreak team

Goes well with

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For dessert

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To drink

5.0

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15 minEasy

Nutrition facts

per serving · estimate

520kcal

Protein44 g34%
Carbs28 g21%
Fat26 g45%
Fiber7 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even cooking without drying out the bones of the rack, wrap the ends of the exposed ribs in a small piece of aluminum foil before putting it in the oven. Be sure to let the meat rest under a sheet of foil for ten minutes after cooking so the juices can redistribute evenly.

Freezing : Can you freeze this recipe?

Yes

Very good for the lentils (up to 3 months). Cooked lamb can also be frozen (2 months), but the texture may change slightly. Freeze separately.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge. Separate the meat from the lentils if possible.

Making ahead : Can you make it the day before?

Yes

The lentils can be cooked the day before. Prepare the vegetables (onion, garlic). Season the lamb.

Reheating : How do you reheat it?

Oven (150°C, 15-20min) for the lamb and potatoes. Saucepan or microwave for the lentils. Avoid the microwave for the lamb (dries it out).

Variations

Herb crust version: blend breadcrumbs with parsley, Parmesan and mustard and brush over the rack before the end of cooking.
Spring version: replace the lentils with a sauté of fava beans, fresh peas and green asparagus tips.
Spiced version: flavor the jus with a pinch of ras el hanout and serve with cumin-roasted carrots.
For a crispier finish, you can finish cooking the rack of lamb under the oven broiler for 2-3 minutes, watching closely to avoid burning the crust.

Mistakes to avoid

Putting meat straight from the refrigerator into the oven, which causes thermal shock and toughens the meat.
Skipping the resting time after taking it out of the oven, which lets all the juices run out when slicing.
Salting the lentil cooking water at the start, which toughens their skins and needlessly lengthens the cooking time.

Frequently asked questions

What internal temperature should I aim for with a medium-rare rack of lamb?

For ideal medium-rare doneness, take the rack out of the oven when the internal temperature reaches 52°C to 54°C. During the resting time out of the oven, residual heat will raise the internal temperature to about 56°C to 58°C.

Can I prepare the rack of lamb ahead of time?

You can cook the lentils and partly cook the baby potatoes a few hours ahead. The rack of lamb, however, must be seared, roasted and carved at the last minute to keep it tender and pink.

How can I tell if the rack of lamb is done without a thermometer?

Gently press the meat with your finger. It should be supple while offering slight, springy resistance, similar to the feel of the palm at the base of your thumb when your fingers are relaxed.

Should I trim the fat off the rack of lamb before cooking?

Do not remove all the fat, because it nourishes the meat and adds incomparable flavor as it melts. Simply score the thin layer of fat with a knife to help it brown and crisp up without shrinking the meat.