RACK OF LAMB W/ CHANTERELLES And LENTILS IN A PORT WINE SAUCE

23.06.2008 | Author: Cook | Posted in Lentil
Find out how to cook RACK OF LAMB W/ CHANTERELLES And LENTILS IN A PORT WINE SAUCE in
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RACK OF LAMB W/ CHANTERELLES And LENTILS IN A PORT WINE SAUCE


Servings: 4
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)
    •

———————————-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)

Spread the honey evenly over the racks of lamb. Sprinkle on the thyme.

Preheat the oven to 475?lace 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.

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