Rack of Lamb with Warm Apple & Lentil Salad

Ingredients

• 2 tbsp coarse dry whole-wheat breadcrumbs
• 1 1/2 tsp extra-virgin olive oil, divided
• 1 tsp chopped fresh rosemary, divided
• 3/4 tsp kosher salt, divided
• 1/4 tsp freshly ground pepper, divided
• 1 Wholesome Farms Direct Source-Verified Frenched Rack of Lamb 
• 3 tsp dijon mustard, divided
• 2 shallots, finely chopped
• 1 15-oz can lentils, rinsed
• 1 Granny Smith apple, finely chopped
• 2 stalks celery with leaves, finely chopped
• 3/4 cup reduced-sodium chicken broth
• 2 tsp cider vinegar

Directions

1. Preheat oven to 450 degrees F.
2. Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl.
3. Heat 1 teaspoon oil in an ovenproof skillet over medium-high heat.
4. Add lamb rack, meat side down.
5. Sear 1 1/2 minutes until browned.
6. Turn it over.
7. Spread 2 teaspoons mustard over the meat.
8. Sprinkle the breadcrumb mixture over the mustard.
9. Transfer the pan to the oven.
10. Roast 15 to 20 minutes until an instant-read thermometer inserted in the center reads 140 degrees F for medium rare.
11. Transfer lamb to a plate and loosely cover with foil to keep warm.
12. Return the pan to medium-high heat.
13. Add shallots, 1/2 teaspoon rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
14. Cook about 1 minute, until shallots start to soften. Stir constantly.
15. Stir in lentils, apple, celery, broth, vinegar, and 1 teaspoon of mustard.
16. At a high simmer, cook about 4 minutes, stirring regularly, until celery and apple begin to soften.
17. Cut the lamb into 8 chops and serve over the lentils.