Ingredients
- 2 tablespoons coarse dry breadcrumbs, preferably whole-wheat (see Note)
- 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon chopped fresh rosemary, divided
- 3/4 teaspoon kosher salt, divided
- 1/4 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
Description
Eating Well
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter