Rack Of Lamb With Chanterelles And Lentils In A P
| 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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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