Rack of lamb with lentils & Jack-by-the-hedge sauce

Name: Rack of lamb with lentils & Jack-by-the-hedge sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp rapeseed or vegetable oil; 1 carrot, finely chopped; 1 onion, finely chopped; 1 celery stick, finely chopped; 1 thyme sprig; 1 bay leaf; 198 grams 200g Puy lentils; 500 milliliters 18fl oz chicken stock; 2 lamb (about 320g 11½oz each), trimmed; 1 knob butter; 1 teaspoon English mustard; 1 leave 50g/ 2oz Jack-by-the-hedge, picked and washed or wild garlic; 1 juice lemon

Rack of lamb with lentils & Jack-by-the-hedge sauce might be a good recipe to expand your main course recipe box. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 17g of protein, 10g of fat, and a total of 307 calories. This recipe serves 4. This recipe from BBC Good Food requires fl oz chicken stock, g/ puy lentils, juice of lemon, and knob of butter. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. Black Jack Lamb Rack, Mini Rack Of Lamb With Nutty Beluga Lentils And Sautéed Garlic, and Mini Rack Of Lamb With Nutty Beluga Lentils And Sautéed Garlic are very similar to this recipe.

Instructions

Heat the oil in a saucepan.

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Cooking Oil

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Sauce Pan

Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften.

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Bay Leaves

Carrot

Celery

Onion

Thyme

Add the lentils and fry gently for 1-2 mins.

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Lentils

Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.

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Lentils

Stock

Meanwhile, cook the lamb.

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Lamb

Heat oven to 200C/180C fan/gas

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Oven

Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.

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Lamb

While the lamb is resting, make the sauce.

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Sauce

Lamb

Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency.

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Pesto

Cooking Oil

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Food Processor

Add the lemon juice to taste, then season.

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Lemon Juice

Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.

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Lentils

Mustard