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honey rack of lamb thyme butter mushrooms Chanterelle salt bacon carrots onions Hours chicken broth thyme salt black pepper shallots port wine beef stock salt
Viewed: 27 - Published at: 7 years agoIngredients
- 1/2 cup honey
- 2 medium rack of lamb
- 1/4 cup thyme fresh, finely chopped
- 2 tablespoons butter
- 12 each mushrooms chanterelle, cleaned and diced
- 1 x salt and black pepper to taste
- 6 slices bacon chopped
- 1 each carrots chopped
- 1 each onions chopped
- 1/2 pound lentils soaked for 2 hours, and drained
- 1 quart chicken broth
- 1 tablespoon thyme fresh, chopped
- 1/2 teaspoon salt
- 13 teaspoon black pepper
- 1/2 cup shallots finely sliced
- 1 large bottle port wine tawny
- 3 cups beef stock prefer veal stock if possible
- 1 x salt and black pepper to taste
Method
- Spread the honey evenly over the racks of lamb.
- Sprinkle on the thyme.
- Preheat the oven to 475 degrees 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 saute 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.
- Saute 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.
