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

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

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