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


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













Trans-fat Free, High Fiber


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
6 slices bacon
1 each carrots
1 each onions
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
3 cups beef stock
prefer veal stock if possible
1 x salt and black pepper
to taste


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

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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?


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