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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 4 |
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Directions: Spread the honey evenly over the racks of lamb. Sprinkle on the thyme.
Preheat the oven to 475øF. Place the racks of lamb in a baking pan and
roast them for 15 to 18 minutes, or until they are golden brown and soft to
the touch. Remove the lamb and let it rest.
In a small skillet place the butter and heat it on medium high until it has
melted. Add the chanterelle mushrooms and saut‚ them for 3 to 4 minutes,
or until they are tender. Season them with the salt and the pepper.
Slice the racks of lamb between the bones.
In the center of each of 4 individual serving plates place a portion of the
Lentils. Spoon the Port Wine Sauce around them. Place the lamb on top of
the Lentils. Place the mushrooms around the lamb.
Lentils: In a medium large saucepan place the bacon and fry it on medium
high heat for 1 to 2 minutes. Add the carrots and onions. Saut‚ them for
3 to 4 minutes, or until they are 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, or until they are tender. Add more chicken stock if
necessary.
Port Wine Sauce: In a medium saucepan place the shallots and the Tawny
Port. Heat them on medium low for 20 to 30 minutes, or until the liquid is
reduced to 1/4.
Add the veal stock and cook the ingredients for 20 to 30 minutes, or until
the liquid is reduced to 1/4. Add the salt and the pepper, and stir them
in. Strain the sauce.
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