Irish Lamb Shank Stew Recipe BACK

Roasted Basil and Tomato Infused Rack of Lamb Recipe

Main Course Recipes | 16th March 2019

Clement Pavie is the Head Development Chef at Musgrave MarketPlace and has over 30 years experience in the Food Service industry. Here he presents his delicious Roasted Basil and Tomato Infused Rack of Lamb Recipe that is sure to be a hit with your customers. Enjoy!

What You’ll Need (Serves 4)

  • 2 Lamb Racks
  • 30g of Basil and Sundried Tomato Spice Mix
  • 400ml of Chicken Stock
  • 150g of Polenta
  • 80g of Freshly Grated Parmesan
  • 200g of Vine Cherry Tomatoes
  • 5 Cloves of Garlic
  • 200ml of Olive Oil
  • 200ml of Lamb Stock
  • 1 Large Onion
  • 20ml of Dry White Wine
  • 20g of Fresh Thyme
  • 20g of Butter

Creating the Dish:

Lamb
French trim and clean the bones of any skin.

Roll the rack in the basil and tomato seasoning.

Place in a vacuum pack bag and seal.

Cook in a Bain Marie at 58◦c for 45 min.

Remove from the bag and season with salt and pepper. Sear on a hot pan with a little olive until golden brown and crispy.

Polenta fritters
Bring the chicken stock to a boil.

Add in the polenta and stir until smooth. Cook for two minutes on low heat.

Add in 40g of grated parmesan and a pinch of very finely chopped fresh thyme. Mix thoroughly.

Layer the polenta into a 2 cm thick, and 5 cm wide band.

Place to one side and let cool and set.

Once set, cut into 2×2 cm square chips.

Deep fry for 2 minutes until golden brown.

Place in a bowl and sprinkle freshly grated parmesan while still hot.

Tomato Confit

Place the tomatoes and the garlic with the skin in a pot.

Top with the olive oil.

Place in a 200◦c pre-heated oven.

Reduce to 100◦c and cook for 20 minutes.

Lamb and Thyme Reduction

Very finely chop the onions.

In a pot, sweat the onion with a little olive oil until see through.

Add in the white wine and one clove of garlic.

Reduce until dry.

Add in the lamb stock and reduce by half.

Pass through a chinois.

Add in the fresh thyme and allow to infuse for a few minutes.

Remove the thyme and whisk in the butter to thicken.

Enjoy this recipe? View Clement’s Irish Lamb Shank Stew recipe.