Rack of Lamb with Chanterelles and Lentils in a P
| Yield: | 4 Servings |
| Categories: | Meats, Main Dishes |
| 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) | ||
| LENTILS | ||
| 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 |
| PORT WINE SAUCE | ||
| 1/2 | c | Shallots, finely sliced |
| 1 | lg | Bottle Tawny Port |
| 3 | c | Veal stock |
| Salt and pepper (to taste) |
Advertisement