Rack of Lamb with Warm Apple Lentil Salad

Ingredients

• 2 tablespoons coarse dry breadcrumbs, preferably whole-wheat (see Note)
• 1 ½ teaspoons extra-virgin olive oil, divided
• 1 teaspoon chopped fresh rosemary, divided
• ¾ teaspoon kosher salt, divided
• ¼ 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

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