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How To make Rack Of Lamb w/ Chanterelles & Lentils In a Port Wine Sauce

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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?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 saut

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