Name: Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach
Ingredients: 3 1/2 tablespoons olive oil; 1/2 yellow onion, finely chopped; 1/2 medium carrot, finely chopped; 1/2 stalk celery, tough fibers removed and finely chopped; 1 cup Beluga lentils (or French green lentils); 1 bay leaf; 1 cup red wine; 2 cups chicken stock; Sea salt and pepper; 1-pound (4-rib) Frenched rack of lamb, trimmed of all but a thin layer of fat; 1 tablespoon finely chopped fresh rosemary; 3 large cloves garlic, sliced; 4 cups washed and torn spinach

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Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic SpinachCaren Alpert

The three main elements in this recipe make an unbeatable combination. The soft, sweet taste of the lamb coupled with full green flavor of the spinach and the nutty, full-bodied taste of the lentils makes every bite a gastronomic pleasure. These lentils are one of my favorites. I've interpreted a recipe from the masterful chef Judy Rodgers of San Francisco's Zuni Café.

Recipe notes

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