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Mini Rack of Lamb with Nutty Beluga Lentils and Sauted Garlic Spinach


Mini Rack of Lamb with Nutty Beluga Lentils and Sauted Garlic Spinach Recipe

Ingredients:
  • 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
Directions:
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