Rack Of Lamb With Chanterelles And Lentils In A P

Sleep is a daily reminder from God that we are not God. Once a day God sends us to bed like patients with a sickness. The sickness is a chronic tendency to think we are in control and that our work is indispensable. To cure us of this disease God turns us into helpless sacks of sand once a day. How humiliating to the self-made corporate executive that He has to give up all control and become as limp as a suckling infant every day.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	4	Servings

INGREDIENTS

1/2	c	Honey
2		Racks of lamb
1/4	c	Fresh thyme, finely chopped
2	T	Butter
12		Chanterelle mushrooms
		cleaned and diced
		Salt and pepper, to taste
6		Bacon, chopped
1		Carrot, chopped
1		Onion, chopped
1/2	lb	Lentils, soaked for 2 hours
		and drained
1	qt	Chicken stock, or as needed
1	T	Fresh thyme, chopped
1/2	t	Salt
1/3	t	Pepper
1/2	c	Shallots, finely sliced
1		Bottle Tawny Port
3	c	Veal stock
		Salt and pepper, to taste

INSTRUCTIONS

Spread the honey evenly over the racks of lamb. Sprinkle on the thyme.
Preheat the oven to 475Ã¸F.  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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“You can spurn God’s love for only so long”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 316 Calories From Fat: 82 Total Fat: 9.1g Cholesterol: 22.5mg Sodium: 656.9mg Potassium: 498mg Carbohydrates: 55.1g Fiber: 3.8g Sugar: 42.5g Protein: 7.8g