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.