Rack Of Lamb w/ Chanterelles & Lentils In a Port Wine Sauce
1/2 c Honey 2 md Racks of lamb 1/4 c Fresh thyme, finely chopped 2 tb Butter 12 Chanterelle mushrooms - cleaned and diced Salt and pepper (to taste) ----------------------------------LENTILS---------------------------------- 6 sl Bacon; chopped 1 Carrot; chopped 1 Onion; chopped 1/2 lb Lentils; soaked for 2 hours, - and drained 1 qt Chicken stock (or as needed) 1 tb Fresh thyme, chopped 1/2 ts Salt 1/3 ts Pepper ------------------------------PORT WINE SAUCE------------------------------ 1/2 c Shallots, finely sliced 1 lg Bottle Tawny Port 3 c Veal stock Salt and pepper (to taste) Spread the honey evenly over the racks of lamb. Sprinkle on the thyme. Preheat the oven to 475 SectionsAbout Us© Quench Magazine |