A traditional Lamb main from Tommy Bowe. Guaranteed to fill the hungriest of mouths.
- 2 racks of connemara (4 bones per person), fat removed
- 1 tblsp olive oil
- 25 ml red wine
- 1 sprig rosemary
For the dauphinoise:
- 250 g double cream
- 250 ml milk
- 2 cloves garlic (peeled and thinly sliced)
- 2 bay leaves
- 0.25 fresh nutmeg
- 25 g butter
- 600 g potatoes (peeled and thinly sliced)
- 1 tsp fresh chopped thyme
- 1 cauliflower (trimmed and thinly sliced)
- 15 g parmesan cheese (sliced)
- Pre-heat the oven 180ºC/Gas 4.
- To make the dauphinoise place the cream, milk, sliced garlic and the bay leaves in a saucepan and grate over the nutmeg. Simmer for about 5 minutes.
- Remove from heat, season with salt and pepper and discard the bay leaves.
- Rub a large oven-proof dish with some butter. Place a layer of potatoes on the bottom, sprinkle some thyme on top, then add a layer of cauliflower, another layer of potatoes, thyme and so on, finishing with a layer of potatoes.
- Carefully pour over the infused milk and cream. Oil one side of a piece of tinfoil and cover the dish, oil side down. Place in the hot oven for 45-60 minutes until potatoes are tender.
- Rub the lamb with of salt and pepper and drizzle with olive oil.
- Place skin-side down in large ovenproof pan on a medium heat to render for 4-5 minutes. Turn the lamb over in its fat to colour all sides.
- When it is browned, remove the lamb to a chopping board and sprinkle generously with finely chopped rosemary. Remove the excess fat and put lamb back on heat, fat side down.
- Increase the oven temperature to 200ºC/Gas 6. Place lamb on middle shelf for about 12-15 minutes, medium rare. Keep in longer for well done.
- Use a weight to push down the cooling dauphinoise and remove the foil. Season and sprinkle with some Parmesan and place in the oven with the lamb for about 10 minutes until golden.
- Remove the meat from the pan and slice between the bones.
- Remove fat from the pan and place on the hob.
- Add in the red wine and rosemary, cook for 1-2 minutes and season and strain through a sieve.
- Serve the lamb with a slice of dauphinoise and garnish with the red wine jus.