Rack of Lamb with Shony Seaweed Crust
Dulse Seaweed Flakes 30g Pouch - 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
- Add the Shony, Dulse, Panko breadcrumbs, salt and pepper to a food processor and blitz to combine.
- Dip the lamb racks into the egg white, followed by the seaweed and breadcrumb mix, pressing down to form a neat crust.
- Rest in the fridge for 1 hour to firm up.
- Preheat the oven to 180°C/gas mark 4.
- Heat some rapeseed oil in a frying pan until hot (but not smoking), then add the lamb racks and seal on all sides,
- 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.
- Slice the rested lamb racks and serve immediately.
