Rack of Lamb with Shony Seaweed Crust

Dulse 30g shaker tin - add to basket

A cracker of a dish from chef Andrew MacKenzie, and a fun take on surf and turf.

Serves 4
Time 75 mins prep, 15 mins cooking
Medium difficulty

In a similar way to anchovies, Dulse and Shony bring out the rich, umami flavour of the meat, adding a very moreish savoury taste.

You can see more fantastic seaweed recipes from Andrew MacKenzie on the Great British Chefs website.

Ingredients

  • 30g of Shony
  • 5g of Dulse
  • 2 racks of Scotch lamb, 8-bone, French trimmed
  • 200g of Panko breadcrumbs
  • 2 egg whites, beaten
  • 1-2 tbsp rapeseed oil
  • Salt, pepper

Method

  1. Add the Shony, Dulse, Panko breadcrumbs, salt and pepper to a food processor and blitz to combine.
  2. Dip the lamb racks into the egg white, followed by the seaweed and breadcrumb mix, pressing down to form a neat crust.
  3. Rest in the fridge for 1 hour to firm up.
  4. Preheat the oven to 180°C/gas mark 4.
  5. Heat some rapeseed oil in a frying pan until hot (but not smoking), then add the lamb racks and seal on all sides,
  6. For medium rare, place the lamb in the oven for 4 minutes to heat through, then remove and allow to rest for 10 minutes. Cook for longer if preferred.
  7. Slice the rested lamb racks and serve immediately.

Leave a comment

Please note, comments must be approved before they are published