Preparation of the pesto
Soak the dried mushrooms for 30 minutes in warm water. Drain, dry and mix with parsley, basil, garlic and nuts. Add olive oil, remix. Finish by adding the grated parmesan to obtain a relatively thick consistency. Keep refrigerated.
Preparation of the honey sauce
Sauté the diced onions in the honey until clear and caramelized. Remove from heat. Slowly add the white wine and simmer for 1 minute. Add the lamb jus, thyme and rosemary. Simmer until the desired thickness. Remove thyme and rosemary sprigs and keep warm.
Preparation of the meat
Season the rack of lamb with salt and pepper on both sides. Lightly sauté in a small amount of olive oil. Spread a half centimetre of mushroom pesto on the top of the meat and place in a preheated 400 F° degree oven for approximately 15 to 20 minutes until pink.
Presentation
Slice the meat. Arrange small chops in the centre of the plate and surround with your selection of vegetables. Finish with a trickle of the golden honey sauce and serve.
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