Lamb with Roasted Apples and Onions
This elegant, succulent dish is fit to grace any special occasion table - and as a Recipe Makeover, it's leaner than the traditional rack of lamb.
Per serving: 316 calories and 15g fat.
Saves: 313 calories and 22g fat!
About this Recipe Makeover
Traditional rack of lamb dishes are high in fat. This made-over recipe trims the excess calories by trimming off the meat fat, reducing the oil, and omitting the wine. The roasted fruit and onion add nutrition and an inviting flavor.
Ingredients Show Makeover Show Traditional
- 2 racks of lamb, French trimmed, lean
- 1 1/2 Tbsp honey
- 2 Tbsp olive oil
- 1 pinch each of sea salt and cracked black pepper
- 3 golden delicious apples, skin on, cored and cut into thick wedges
- 2 onions, skin on, cut into thick wedges
- 3 whole garlic cloves
- 4 rosemary sprigs
- 8 large sage leaves
- 2 racks of lamb (4 lbs), 1/4-inch fat on
- 1/4 cup olive oil
- 1/2 cup red wine
- 2 Tbsp Dijon mustard
- 1 pinch each of salt and black pepper
- 1 1/2 Tbsp garlic
- 2 Tbsp rosemary
- 2 Tbsp thyme
- 2 Tbsp parsley
- 1/2 cup dry bread crumbs
Directions:
Preheat oven to 375ºF.
Place the rack of lamb in a baking dish lined with non-stick baking paper. Bake for 25 minutes.
While the lamb is cooking, combine the honey, olive oil, salt, and pepper in a small saucepan and warm over low heat, stirring until combined. Remove from heat.
Place the apples, onions and garlic in a bowl and toss with the warm honey mixture. Remove lamb from the oven; leave oven on. Scatter the apples, onions and garlic around the lamb, sprinkling with rosemary and sage.
Brush meat with any remaining honey mixture. Bake for a further 20 to 25 minutes or until apples and onions are golden and meat is cooked to your liking.