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) 
 
----------------------------------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 475ÜF.  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.