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½ cup Honey
12 ounce Lamb, Racks of
4 tablespoon Thyme, Fresh Chopped
2 tablespoon Butter
12 Mushrooms, Diced
Seasoning, To Taste
*** LENTILS ***
6 slice Bacon, Chopped
1 Carrot, Chopped
1 Onion, Chopped
8 ounce Lentils, Soaked
1 quart Chicken Stock
1 tablespoon Thyme, Fresh Chopped
Seasoning, To Taste
*** PORT WINE SAUCE ***
½ cup Shallots, Finely Chopped
3 cup Port
3 cup Stock, Veal
Seasoning, To Taste
Spread the honey evenly over the racks of lamb. Sprinkle on the thyme. Preheat the oven to 475f. Place the racks of lamb in a baking pan and roast them for 18 minutes, or until they are golden brown and soft to the touch. Remove the lamb and let it rest.
In a small skillet melt the butter add the chanterelle mushrooms and saute them 4 minutes, or until tender. Add seasoning. Slice the racks of lamb between the bones.
Lentils: in a medium large saucepan fry the bacon for a couple of minutes. Add the carrots and onions. Saute them for 4 minutes, or until tender and the bacon is brown. Add the lentils, chicken stock, thyme, salt and pepper. Bring the liquid to a boil and then reduce it to a simmer. Cook the lentils for 1 hour until tender.
Port wine sauce: heat the shallots and tawny port in a medium saucepan on medium low for 20 to 30 minutes, or until the liquid is reduced to 1/4. Add the veal stock and cook 30 minutes, or until the liquid is reduced to 1/4. Add seasoning. Strain the sauce.
In the center of each plate place a portion of the lentils. Spoon the port wine sauce around them. Place the lamb on top of the lentils, and place the mushrooms around the lamb.
12 ounce Lamb, Racks of
4 tablespoon Thyme, Fresh Chopped
2 tablespoon Butter
12 Mushrooms, Diced
Seasoning, To Taste
*** LENTILS ***
6 slice Bacon, Chopped
1 Carrot, Chopped
1 Onion, Chopped
8 ounce Lentils, Soaked
1 quart Chicken Stock
1 tablespoon Thyme, Fresh Chopped
Seasoning, To Taste
*** PORT WINE SAUCE ***
½ cup Shallots, Finely Chopped
3 cup Port
3 cup Stock, Veal
Seasoning, To Taste
Spread the honey evenly over the racks of lamb. Sprinkle on the thyme. Preheat the oven to 475f. Place the racks of lamb in a baking pan and roast them for 18 minutes, or until they are golden brown and soft to the touch. Remove the lamb and let it rest.
In a small skillet melt the butter add the chanterelle mushrooms and saute them 4 minutes, or until tender. Add seasoning. Slice the racks of lamb between the bones.
Lentils: in a medium large saucepan fry the bacon for a couple of minutes. Add the carrots and onions. Saute them for 4 minutes, or until tender and the bacon is brown. Add the lentils, chicken stock, thyme, salt and pepper. Bring the liquid to a boil and then reduce it to a simmer. Cook the lentils for 1 hour until tender.
Port wine sauce: heat the shallots and tawny port in a medium saucepan on medium low for 20 to 30 minutes, or until the liquid is reduced to 1/4. Add the veal stock and cook 30 minutes, or until the liquid is reduced to 1/4. Add seasoning. Strain the sauce.
In the center of each plate place a portion of the lentils. Spoon the port wine sauce around them. Place the lamb on top of the lentils, and place the mushrooms around the lamb.
