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Roast lamb with seaweed

By August 10, 2017 , , ,

I came across this dish by chef JP McMahon of Michelin starred restaurant Aniar in Galway on instagram. The use of seaweed with lamb piqued my curiosity as I had never seen anything like this and I asked him for the recipe, which he kindly e-mailed to me. I tried the recipe out that very same day and it really lived up to expectations. The nori really complements the lamb with its flavour, this will really change your lamb game when it comes to roasts. This dish really blew me away and I had to share it with you. A big thank you to JP for sending this to me!

1kg lamb shoulder or leg of lamb
10g milled nori, if you cannot get milled then nori sheets whizzed up in a food processor will do
15g chopped thyme
15g chopped rosemary
5g salt I used maldon sea salt flakes
10ml rapeseed oil

For the sauce

250ml white wine
500ml chicken stock
2 onions chopped
6 carrots chopped
1 leek chopped

1 stick celery chopped

Rub the lamb with rapeseed oil and season with the salt

Sprinkle the rosemary and thyme over the lamb
Next cover the top of the lamb with the milled nori
Place the lamb in a deep roasting tray and put in a preheated oven 160c (fan) 170c (normal)
Those of you cooking this on the BBQ set your BBQ up for indirect cooking at 160c
After an hours cooking, place the chopped vegetables around the lamb and pour in the wine and stock

Roast for a further hour
Remove the lamb from the oven and allow to rest in a warm place

Take the vegetables out and place to one side to keep warm
Strain the liquid from the tray into a pan and reduce on a medium heat until it has reached half its volume to make the gravy

I  like to serve the lamb with the vegetables and crispy roast potatoes

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