Easter Sunday feast: spring lamb with potato gratin and red wine sauce

Assembling a Pinterest-worthy Easter feast is no easy feat, but with the right recipes, you can turn some simple ingredients into something truly spectacular. 

We asked Clement Pavie, Business Development Chef for Musgrave MarketPlace, to share a few tricks of the trade... 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 glasses of good red wine (two for the sauce, one for the chef!) 2 tablespoons 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 Potato Gratin 1. Peel, wash and slice the potatoes in 3mm 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 eight 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 and sweat in a pot with the olive oil on medium heat until golden brown 2. Add smoked rashers and cook for 5 minutes 3. Add paprika 4. Deglaze with the Madeira and reduce to dry 5. Add red wine and reduce by half 6. Add demi glace Join the conversation on Twitter @HerFamilydotie