Recipe For Success: Treat Yourself To A Succulent Rack Of Lamb From Head Chef Clement Pavie

One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.

We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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This week, we’re looking at prepare the ultimate Easter bank-holiday feast with a joint of succulent lamb.

Musgrave Marketplace Head Chef Clement Pavie has tasty rack of lamb recipe to serve four, with creamy potato gratin and a sweet red wine sauce.

Trained in the renowned Ecole Superieure de Cuisine Francaise in Ferrandi and having worked in a range of 4 star hotels, Michelin Star restaurants and groups across France, England and Ireland, this simple recipe packs a delicious punch.

Roast rack of Irish spring lamb, served with creamy potato gratin and a red wine sauce

Ingredients:

Serves 4

• 2 racks of Irish lamb, fully trimmed (Ask your butcher for French trim)

For the sauce:

• 100 grams of smoked bacon or lardons
• 1 large pinch of smoked paprika
• 3 glass of good red wine (2 for the sauce, one for the chef!!)
• 2 table spoon of Madeira or port wine
• ½ pint of demi-glace (stock pot will do)
• For the potato gratin:
• 750 grams of potato, peeled and washed
• 100ml of double cream
• 50 grams of butter
• 1.5 litres of milk
• Pinch of ground nutmeg
• 2 cloves of garlic
• Salt and pepper for seasoning

Method: 

Roast Lamb

1. Season the rack of lamb with rock salt and cracked black pepper
2. Sear all sides an a very hot pan, until brown and caramelised
3. Roast in a preheated oven at 180°C for 12 to 15 minutes
4. Leave to rest for 2 minutes

Potato Gratin

1. Peel, wash and slice the potatoes in 3 mm thick slices
2. Place the sliced potatoes, milk, salt, crushed garlic and nutmeg into a large pot
3. Bring to a simmer over medium-low heat and leave to simmer for 8 minutes
4. In a large baking tray, neatly lay the potatoes on the bottom
5. Mix the cream with the heated milk and pour over the potatoes
6. Cut the butter in small pieces and disperse randomly on top of the gratin
7. Bake in a preheated oven at 200°C for 35 to 40 minutes, until golden brown on the top

Red Wine Sauce

1. Finely chop onion
2. Sweat in a pot with the olive oil on medium heat until golden brown
3. Add smoked rashers and cook for 5 minutes
4. Add paprika
5. Deglaze with the Madeira and reduce to dry
6. Add red wine and reduce by half
7. Add demi glace