| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 2 |
md |
Racks of lamb |
| 1/4 |
c |
Fresh thyme, finely chopped |
| 2 |
tb |
Butter |
| 12 |
|
Chanterelle mushrooms cleaned and diced |
|
|
Salt and pepper (to taste) |
| 6 |
sl |
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 |
tb |
Fresh thyme, chopped |
| 1/2 |
ts |
Salt |
| 1/3 |
ts |
Pepper |
| 1/2 |
c |
Shallots, finely sliced |
| 1 |
lg |
Bottle Tawny Port |
| 3 |
c |
Veal stock |
|
|
Salt and pepper (to taste) |
INSTRUCTIONS
LENTILS
PORT WINE SAUCE
Spread the honey evenly over the racks of lamb. Sprinkle on the thyme.
Preheat the oven to 475°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
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