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1
Spread the honey evenly over the racks of lamb.
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2
Sprinkle on the thyme.
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3
Preheat the oven to 475 degrees F.
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4
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.
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5
Remove the lamb and let it rest.
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6
In a small skillet place the butter and heat it on medium high until it has melted.
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7
Add the chanterelle mushrooms and saute them for 3 to 4 minutes, or until they are tender.
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8
Season them with the salt and the pepper.
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9
Slice the racks of lamb between the bones.
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10
In the center of each of 4 individual serving plates place a portion of the Lentils.
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11
Spoon the Port Wine Sauce around them.
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12
Place the lamb on top of the Lentils.
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13
Place the mushrooms around the lamb.
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14
Lentils: In a medium large saucepan place the bacon and fry it on medium high heat for 1 to 2 minutes.
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15
Add the carrots and onions.
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16
Saute them for 3 to 4 minutes, or until they are tender and the bacon is brown.
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17
Add the lentils, chicken stock, thyme, salt and pepper.
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18
Bring the liquid to a boil and then reduce it to a simmer.
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19
Cook the lentils for 1 hour, or until they are tender.
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20
Add more chicken stock if necessary.
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21
Port Wine Sauce: In a medium saucepan place the shallots and the Tawny Port.
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22
Heat them on medium low for 20 to 30 minutes, or until the liquid is reduced to 1/4.
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23
Add the veal stock and cook the ingredients for 20 to 30 minutes, or until the liquid is reduced to 1/4.
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24
Add the salt and the pepper, and stir them in.
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25
Strain the sauce.
