Rack of Lamb with Warm Apple Lentil Salad
Ingredients
2
tablespoons
potato flour
1 1/2
teaspoons
extra-virgin olive oil, divided
1
teaspoon
chopped fresh rosemary, divided
1/4
teaspoon
freshly ground pepper, divided
16
oz (One 1 pound)
rack of lamb, Frenched and trimmed (see Tip)
3
teaspoons
Dijon mustard, divided
2
shallots, finely chopped
1
15-ounce
can no salt added lentils, rinsed
1
Granny Smith apple, finely chopped
2
stalks celery with leaves, finely chopped
3/4
cup
no salt added chicken broth, or water
2
teaspoons
sherry vinegar, or cider vinegar