Rack of Lamb with Warm Apple & Lentil Salad

• 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

Preparation

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 small bowl.
3. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat.
4. Sprinkle the breadcrumb mixture over the mustard. Transfer the lamb to the oven and roast until a thermometer inserted in the center registers 140 degrees F for medium-rare, 15-20 minutes. Transfer to a plate and tent with foil to keep warm.
5. Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute.
6. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes.
7. Cut the lamb into 8 chops and serve over the lentils.

Tips

1. We like coarse dry whole-wheat breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250 degrees F until dry and crispy, about 15 minutes.

Per serving: 285 calories; 9 g fat (3 g saturated fat, 4 g mono unsaturated fat); 69 mg cholesterol; 21 g carbohydrates; 29 g protein; 7 g fiber; 429 mg sodium; 362 mg potassium Nutrition Bonus: Folate (54% daily value), Selenium (34% dv), Zinc (20% dv) Exchanges: 1 starch, 1/2 fruit, 4 lean meat Contributed by: EatingWell.com Mustard and rosemary complement rich lamb and earthy lentils in this elegant meal. Don't let rack of lamb intimidate you. It is simple to prepare.