Rack of lamb w/ chanterelles & lentils in a port wine sau
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Rack of lamb w/ chanterelles & lentils in a port wine sau
  Lamb    Lentils    Wine  
Last updated 6/12/2012 12:56:10 AM. Recipe ID 18243. Report a problem with this recipe.
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      Title: Rack of lamb w/ chanterelles & lentils in a port wine sau
 Categories: Meats, Main dish
      Yield: 4 Servings
 
    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)

MMMMM--------------------------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

MMMMM----------------------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°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 1/4.
  
  Add the veal stock and cook the ingredients for 20 to 30 minutes, or
  until the liquid is reduced to 1/4.  Add the salt and the pepper, and
  stir them in.  Strain the sauce.
 




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Recipe ID 18243 (Apr 03, 2005)

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