Don't miss another issue…      Subscribe

Rack of Lamb with Chanterelle Mushrooms, Lentils in a Port Wine Sauce

 

Roasted lamb with earthy mushrooms and a rich port wine sauce.
24

Yield

4

servings

Prep

30

min

Cook

120

min

Ready

150

min

Trans-fat Free, High Fiber
 

Ingredients

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
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
*

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 396g (14.0 oz)
Amount per Serving
Calories 51822% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 1074mg 45%
Total Carbohydrate 27g 27%
Dietary Fiber 19g 76%
Sugars g
Protein 53g
Vitamin A 56% Vitamin C 12%
Calcium 7% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Spiced Eggplant and Lentil Mango Salad

Lentils, experience history and save money

As the prices of animal-based proteins continue to rise, consumers are looking for a low-cost alternative to keep their families full and healthy.

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed