Rack of Lamb with Chanterelle Mushrooms, Lentils in a Port Wine Sauce
Roasted lamb with earthy mushrooms and a rich port wine sauce.
Yield
4 servingsPrep
30 minCook
120 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
honey
|
|
| 2 | medium |
rack of lamb
|
*
|
| ¼ | cup |
thyme
fresh, finely chopped |
*
|
| 2 | tablespoons |
butter
|
|
| 12 | each |
mushrooms
chanterelle, cleaned and diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Lentils | |||
| 6 | slices |
bacon
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
onions
chopped |
|
| ½ | pound |
lentils
soaked for 2 hours, and drained |
|
| 1 | quart |
chicken broth
|
*
|
| 1 | tablespoon |
thyme
fresh, chopped |
*
|
| ½ | teaspoon |
salt
|
|
| ⅓ | teaspoon |
black pepper
|
|
| Port wine sauce | |||
| ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
honey
|
|
| 2 | medium |
rack of lamb
|
*
|
| 59 | ml |
thyme
fresh, finely chopped |
*
|
| 3E+1 | ml |
butter
|
|
| 12 | each |
mushrooms
chanterelle, cleaned and diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Lentils | |||
| 6 | slices |
bacon
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
onions
chopped |
|
| 226.8 | g |
lentils
soaked for 2 hours, and drained |
|
| 0.9 | l |
chicken broth
|
*
|
| 15 | ml |
thyme
fresh, chopped |
*
|
| 2.5 | ml |
salt
|
|
| 1.7 | ml |
black pepper
|
|
| Port wine sauce | |||
| 118 | ml |
shallots
finely sliced |
*
|
| 1 | large bottle |
port wine
tawny |
*
|
| 7.1E+2 | ml |
beef stock
prefer veal stock if possible |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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 sauté 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.
Sauté 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 ¼.
Add the veal stock and cook the ingredients for 20 to 30 minutes, or until the liquid is reduced to ¼.
Add the salt and the pepper, and stir them in.
Strain the sauce.
