Rack of Lamb with Warm Apple Lentil Salad
Ingredients
- 2 tablespoons coarse dry breadcrumbs, preferably whole-wheat (see Note)
- 1 ½ teaspoons extra-virgin olive oil, divided
- 1 teaspoon chopped fresh rosemary, divided
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground pepper, divided
- 1 1 1/2-pound rack of lamb, Frenched and trimmed (see Tip)
- 3 teaspoons Dijon mustard, divided
- 2 shallots, finely chopped
- 1 15-ounce can lentils, rinsed, or 1 1/3 cups cooked lentils
- 1 Granny Smith apple, finely chopped
- 2 stalks celery with leaves, finely chopped
- 3/4 cup reduced-sodium chicken broth, or water
- 2 teaspoons sherry vinegar, or cider vinegar
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