Rack of lamb w/ chanterelles & lentils in a p

Yield: 4 Servings

Ingredients:

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

Instructions:

Salt and pepper (to taste) Spread the honey evenly over the racks of lamb. Sprinkle on the thyme. Preheat the oven to 475øF. 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‚ 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. Saut‚ 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.