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

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.