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Rack Of Lamb With Warm Apple And Lentil Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
589
FAT
50%
CHOL
20%
SOD
39%

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Ingredients for 4 servings

2 stalks celery with leaves, finely chopped

1/4 teaspoon freshly ground pepper, divided

3 teaspoons dijon mustard, divided

1 teaspoon chopped fresh rosemary, divided

1 granny smith apple, finely chopped

1 1 1/2-pound rack of lamb, Frenched and trimmed (see Tip)

2 teaspoons sherry vinegar or cider vinegar

1 15-ounce can lentils, rinsed, or 1 1/3 cups cooked lentils

2 shallots, finely chopped

3/4 teaspoon kosher salt, divided

3/4 cup reduced-sodium chicken broth or water

2 tablespoons coarse dry breadcrumbs, preferably whole-wheat (see Note)

1 1/2 teaspoons extra-virgin olive oil, divided

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