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Mini Rack Of Lamb With Nutty Beluga Lentils And Sautéed Garlic Spinach

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3 1/2 tablespoons olive oil

1/2 yellow onion, finely chopped

1/2 medium carrot, finely chopped

1/2 stalk celery, tough fibers removed and finely chopped

1 cup Beluga lentils (or French green lentils)

1 bay leaf

1 cup red wine

2 cups chicken stock

Sea salt and pepper

1-pound (4-rib) Frenched rack of lamb, trimmed of all but a thin layer of fat

1 tablespoon finely chopped fresh rosemary

3 large cloves garlic, sliced

4 cups washed and torn spinach

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