| previous | next |
Title: Rack of Lamb W/ Chanterelles & Lentils in a Port Wine Sauce
Categories: Meat Main
Yield: 4 Servings
| 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 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.
| previous | next |