Rack of lamb w/ chanterelles & lentils in a port wine sau
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Honey |
| 2 | mediums | Racks of lamb |
| ¼ | cup | Fresh thyme, finely chopped |
| 2 | tablespoons | Butter |
| 6 | slices | Bacon; chopped |
| 1 | Carrot; chopped | |
| 1 | Onion; chopped | |
| ½ | pounds | Lentils; soaked for 2 hours, and drained |
| ½ | cup | Shallots, finely sliced |
| 1 | large | Bottle Tawny Port |
| 12 | Chanterelle mushrooms cleaned and diced | |
| Salt and pepper (to taste) | ||
| 1 | quart | Chicken stock (or as needed) |
| 1 | tablespoon | Fresh thyme, chopped |
| ½ | teaspoon | Salt |
| ⅓ | teaspoon | Pepper |
| 3 | cups | Veal stock |
| Salt and pepper (to taste) | ||
Directions
LENTILS
PORT WINE SAUCE
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 ¼.
Add the veal stock and cook the ingredients for 20 to 30 minutes, or until the liquid is reduced to ¼. Add the salt and the pepper, and stir them in. Strain the sauce.