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Rack of lamb w/ chanterelles & lentils in a port wine sau
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1/2 Tassehoney
2 mittelRacks of lamb
1/4 Tassethyme fresh, finely chopped
2 Esslöffelbutter
12 Chanterelle mushrooms cleaned and diced
6 ScheibeBacon chopped
Carrot chopped
Onion chopped
1/2 x ca. 450 gLentils; soaked for 2 hours, and drained
1 ca. 1 LiterChicken stock (or as needed)
1 Esslöffelthyme fresh, chopped
1/2 Teelöffelsalt
1/3 Teelöffelpepper
Port Wine Sauce
1/2 TasseShallots, finely sliced
1 grossBottle Tawny Port
3 TasseVeal stock
die Zubereitung:

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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